Quick Sweet Cherry Pie
- 1 purchased double crust piecrust for 9" pie
- 4 C. washed, pitted sweet cherries
- 1 1/3 C. sugar
- 1/2 C. all-purpose flour
Heat oven to 425 degrees. Line a 9" pie pan with bottom piecrust. Stir together sugar and flour; mix with cherries. Turn into pastry-lined pie pan. Cover with top crust which has slits cut in it; seal and flute. Brush milk over top crust and sprinkle with a couple teaspoons of sugar. Bake 35-45 minutes or until crust is brown and juice begins to bubble through slits in crust. Note: be sure to place the pie pan on a cookie sheet to prevent oven spills.
Cherry tip: A fast easy way to pit cherries: hold the cherry between your thumb and index finger with stem end pointing towards a bowl and squeeze. The pit should pop out with some juice. Be sure to catch the flavorful juice to use in your recipes.