Homemade Cherry Pie Recipe

This Mommy Cooks: Sweet Treat Tuesday- Homemade Cherry Pie

Oh this was so good. I mean, So. Very. Good! I love it when something I've been thinking about and dreaming about becomes a reality! I've been thinking about cherry pie for awhile now, maybe six months, but I never got around to making one. Well, I had no excuses when my dear friend gave me a whole bag of delicious looking sweet cherries. I set out on a mission to find the perfect recipe. Instead of using one recipe, I adapted this one from two different ones and added my own flare to it too. This turned out perfect. So go get some cherries and make this pie! Now you can do a traditional top crust with slits or a lattace crust. I chose to do a lattace crust, which is a lot easier than it looks. For the lattace, roll out the dough to about a 12 inch round  on a floured surface and cut it into 1 inch strips. Lay the strips down, weaving them through and crimping the edges with the bottom crust. Our Best Bites has a great tutorial on how to do a lattace crust. If you choose to do a regular top crust, roll out the remaining dough into about a 12-inch round on a floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Cut slits in the crust with a sharp knife, so that the steam can vent. Bake the pie in the middle of the oven for 15 minutes. Reduce the temperature to 350°F. and bake the pie for an additional 25 to 30 minutes more, or until the crust is golden brown and the cherry juices are bubbling. This is very important. If the juices aren't bubbling, the starch won't bind to the juices and thicken them. I took mine out too early initially, and had a soupy pie. I put it back in and it thickened up. So if at the end of this time your juices arent bubbling, keep it in there. If the edges begin to brown faster than you'd like, put some foil around the edge. Let the pie cool on a rack for several hours. Store pie at room temperature for up to 3 days.

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