Cherry Pie
The cherries are ripe for picking here in Idaho. Just a few miles down the road is town called, Emmett. There a few different orchards there and the kids and I went cherry picking for the first time this week. The trees were drooping with the weight of so many cherries.
It didn’t take us long to pick about 4 1/2 pounds of cherries. Side note – that basket in Beau’s hand was perfect for cherry picking. They are called Reisenthel baskets and they are made in Germany and come in all kinds of patterns. I use it all the time and it is perfect for traveling because it is light weight and can also lay flat.
If you are going to be making a cherry pie, I highly recommend you buy a cherry pitter. I got mine at Williams Sonoma (they have a sale right now on all of their fruit preparation products – %20 off) but you can get the same one on Amazon for less than $10. I have this one and it is amazing because it can pit 6 cherries at a time. Such a time saver!
If you usually use canned cherry pie filling and are expecting the same taste from this cherry pie, you will be disappointed. It is not the same flavor, mainly because of the almond flavor. It is so much better than the canned stuff. It is worth all the cherry pitting in the world! I use this pie crust recipe for all my pies.
Cherry Pie
Soft cherries, that pop with juice fill this almond and vanilla flavored pie.
Ingredients
- 5 cups cherries pitted
- 1 cup sugar
- 1/4 tsp almond extract
- 1/2 tsp vanilla
- 4 Tbls tapioca
- 1 1/2 Tbls butter softened
Instructions
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Preheat oven to 400 degrees Fahrenheit. Prepare a 9 inch pie crust.
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Mix all ingredients in a medium bowl.
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Pour into prepared pie crust.
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Top with pie crust cut into strips. Weave pie crust over the top like a basket. Seal edges in desired fashion.
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Cover the edges to avoid burning. Bake for 50 minutes. Allow to cool until warm. Serve with whip cream or ice cream.
