She’s My Cherry Pie

I had never baked a pie.  That’s not true.  Let me rephrase.  I had never baked a pie that I had actually made myself.  I guess the secret is out:  I am no Martha Stewart.  However, the imaginary domestic goddess buried deep within me does like to come out and play once in a while.  Don’t be shocked if you don’t see her very often, or ever for that matter.  Like I said, she only comes out “once in a while”, like when the stars are completely aligned or as luck would have it I receive inspiration from a fellow blogger and my husband happens to bring home an enormous box of fabulous fresh cherries and places them on the kitchen counter.  I’m all for fate and it was a callin’ me towards the kitchen.  With my handy Better Homes & Garden Cook Book, box of cherries and sweet inspiration, I headed off to the kitchen, singing the following of course:

Five fabulous Cherry-Raspberry Pies later, all devoured by family and friends (ok, mostly me), I’m a total expert and off to pick raspberries!  Ho-hum.

Here is the fool proof recipe I followed:

1 1/4 cups granulated sugar (Splenda works too)

3 Tablespoons cornstarch or quick cooking tapioca

3 cups fresh or frozen unsweetened pitted tart red cherries

2 cups fresh or frozen lightly sweetened raspberries

1. In a large bowl stir together the sugar and cornstarch; add cherries and raspberries.  Gently toss until coated and let mixture stand for about 15 minutes or until a syrup forms, stirring occasionally. (If using frozen fruit, let stand 45 minutes or until fruit is partially thawed but still icy.)
2. Meanwhile, prepare and roll out pastry for double-crust pie.  Line a 9-inch pie plate with half the pastry.
3. Stir cherry-raspberry mixture; transfer to pastry-lined pie plate.  Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry; place on filling and seal.  Crimp edge if desired.
4. Place pie on a baking sheet.  To prevent over-browning, cover edge of the pie with foil.  Bake in 375 degree oven for 30 minutes(or 50 for frozen fruit). Remove foil. Bake for 25-30 minutes more or until filling in center is bubbly and pastry is golden.  Cool on wire rack.

Enjoy!

Love,

Martha