Cherry Pie

Today is Pi Day, and a very special Pi Day because it is only once every 100 years that we get 3.1415 šŸ™‚ So to celebrate this special day, my coworker requested that I bake her a cherry pie. Now, cherry pies can be very tricky because fresh cherries are very sweet, frozen tart cherries are hard to find, and cherry pie filling is cheating (at least to me because I’m very strict with myself in terms of baking from scratch).

I managed to find frozen sweet cherries which means you have to be mindful not to add too muchĀ sugar. I didn’t add any sugar and found it to be naturally sweet enough. I also countered the sweetness with some lemon slices to give a bit of a tart taste. Unlike most recipes, I didn’t use cornstarch and replaced it with clear fruit glaze which turned out very well. The recipe is as follows:

Cherry Pie Recipe


For crust:

  • 2 1/2 cups flour
  • 3 tbsp confectioners sugar
  • 1 cup butter (2 sticks), chilled and cubed
  • pinch of salt
  • 1 tsp almond extract (pure is preferable)
  • 2 tbsp cold water

For filling:

  • 4 cups pitted fresh or frozen cherries
  • 3 round lemon slices
  • 1 packet of clear fruit glaze
  • 1 tsp almond extract
  • 1 tbsp milk

The pie:

  1. Preheat oven to 400 degrees.
  2. The crust can be done easily in a food processor but if you don’t have one (I don’t) manually combine the crust ingredients until dough is smooth and soft. Split dough into 2 almost even halves. Roll out one and ease over a 9 inch round pie dish.
  3. In a saucepan with about 6 tbsp of water, heat the cherries with lemon slices until bubbling and juice is produced.
  4. Drain 250 mL of the juice into another saucepan and dissolve in the packet of clear fruit glaze.
  5. When glaze starts to thicken, remove lemon slices and add glaze back to theĀ saucepan with the cooked cherries and remaining juice.
  6. Add almond extract and stir.
  7. Pour filling into pie dish with base crust.
  8. Roll out remaining dough and ease over top of pie or slice into thin strips and alternate for a pie lattice. Decorating options are endless!
  9. Brush top crust and edges with milk and bake for 40 mins*. Place on rack for 10 mins to cool before refrigerating.

*Note: it’s helpful to cover the crust edges in aluminum foil for the first 20 mins to avoid burning it.

Enjoy and happy Pi day!



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