- 20 minutes
- 1 hour
Usually made with tart cherries which are in season around Independence Day the cherry pie has been called Americas pie due to its strong association in history within the United States. Due to the fact that fresh cherries must be pitted before baking, cherry pie is typically not made by novice bakers, although, the strong contrasting sweet, sour and tart flavors make the pie a favorite.As tart cherries can be difficult to come by, sweet cherries can be used in their place the color will be not as red and the flavor will not be as pronounced, however. If you are pitting the cherries yourself, be careful not to crush the pits; pits and seeds from members of the rose family including cherries contain a miniscule amount of cyanide, which could be dangerous to those with compromised immune systems and to the young and the elderly.
- Preheat oven to 375 degrees Fahrenheit. Prepare and pan pie crust, using premade crust or a separate crust recipe.
- In a large saucepan, cook the cherries, lemon juice, 1¼ cup sugar, the salt and cornstarch until the cherries release their juice and the juice thickens about 15 minutes. Remove from heat and stir in the remaining berries.
- In a large bowl, combine the remaining ingredients. With a fork or pastry cutter, cut the bitter into the dry ingredients until the mixture resembles coarse sand and the butter pieces are no larger than the size of small peas.
- Place the pie pan on a parchment-lined baking sheet. Fill the pie shell with the berries mixture, maintaining a ½ inch clearance from the top of the pies rim and the top of the filling. The clearance is needed to prevent spillovers. Sprinkle the crumb mixture over the top of the berries.
- Bake for 40 minutes or until the crumb topping is golden brown. Allow to cool completely before serving.