Cherry Pie is one of my go-to pies when we have company for dinner, as most friends do not make it for themselves even though it is a favorite. I love cherry pie as much as apple. I start making cherry pies as soon as the cherries trees on the pick-your-own farms in our community are ready to harvest. Cherries are in season in Ohio from June to mid-July.
George Washington & the Cherry Tree
Every time I think of Cherry Pie, I think of George Washington. Remembering the stories I learned in grade school about honesty and truthfulness come to mind as soon as I start out planning to make a Cherry Pie. If you do a little research you will find that perhaps the story is not all that accurate, but the lasting principle will last the test of time.
The Moral of the Story
Always be truthful in all you do and you will not go wrong. George was giving a hatchet when he was 6 years old. Strange enough my Mother in the early 1920’s was given a hatchet as her first camping tool, and I have it to this day. Hatchets must have been the gift for a young person in the 1800’s and 1900’s as giving a pocket knife became popular in the 1950″s. Ok, back to the story…
George was a typical boy as a young person, and if you are a mother of a young boy you know how they are very active and like to build and take things apart. He took his new hatchet and wanted to cut things as I am sure he saw his father doing. I am sure on hikes or on the farm when a branch or small tree needed to be removed, his father used his hatchet he had been given as a young boy. Well, Geoge took his hatchet and started to hack away at a family favorite cherry tree.
When later his father saw the damage to the tree he asked George if he had done the damage. At this point, George realized that this tree was not one to be disturbed and perhaps should have asked permission first. George being a boy of virtue and truthfulness he told his father, “I can not tell a lie, I did cut down the cherry tree”. This started the long tradition when trying to teach young children the importance of telling the truth, to use our first President as an example.
We all make mistakes even George Washington, and as he did at 6 years old, the best way to resolve a mistake is to start with the truth. You can read all about George Washington at the Mount Vernon site by clicking here.
Cherry Pie Recipe in Summer or
Thanksgiving & Christmas
Cherry pies are the best when you are able to pick your own cherries and make them fresh from the farm. Cherry pie is also one of our favorites during the fall and winter holidays. While pumpkin pie is a tradition in our family for Thanksgiving along with minced meat (which we never make anymore) cherry pie is always on the table to give guests and our family another option for dessert. The bright red of the cherries is perfect for Christmas. We have also been known to eat cherry pie for breakfast.
I know you’re going to love this recipe. The inspiration came from Sally’s Baking Addiction for the Cherry Pie. My first attempt at the crust did not turn out at all and I tossed it before I even baked it. I then made the second try with just butter as I have always done. I did cut back on the sugar as our cherries were very sweet.
This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission which helps keep my blog up and running but it won’t cost you a penny more)! Click here to read my full disclosure policy.
Make a Double Pie Crust
You will need to make a double pie crust for one cherry pie. If you are making more than one you need a double for each pie. I have the recipe I have just for years. Check it out Here.
- One double Pie Crust recipe
- 5 cups fresh cherries, pitted (you can use frozen, thaw first.
- 1/2 cup of sugar (if cherries are sour add another 1/3 cup)
- 1 TLB Lemon Juice
- 4 TLB of Corn Starch
- 1 tsp Vanilla
- 1/4 tsp Almond Extract
- 1-2 TLB Butter
- Egg Wash: 1 Egg with 1 TLB of Milk
- Pre-heat oven to 400°.
- Prepare your pie crust, divide in two flat disks, wrap in plastic and put in the refrigerator until the filling is made.
- If your cherries are fresh picked make sure to remove all the pits.
- Mix together the cherries, sugar, lemon juice, corn starch, vanilla and almond extract. Set aside.
- Take out the pie crust out and as soon as able start rolling out each half to fit in your pie pan.
- It may take a minute or so for the crust dough to take the chill off to start rolling, but do not let it get too warm or work too much.
- Put the first round pie crust in the bottom of your pie pan.
- Fill the crust that is in the pan with the filling.
- Take the butter and cut in small pieces and layer on the top of the filling.
- Take the second round pie crust and set on the top of filling.
- Now take the top and Bottom crust and fold under so that the crust is even around the pan. Then crimp the edge as you like. My mother used a fork, but my mother-in-law used two fingers and a thumb.
- Take the egg and put in a small bowl, mix in the milk and taking the pastry brush brush the tip of the pie.
- Thank a sharp knife and cut slits in the top to vent the steam or make any decoration. I made a star shape.
- Sprinkle to top with sugar.
- I always place my pies on a baking sheet that is covered In aluminum foil. This way the pan is easy to clean up if the pie spills over, and it is easier to take the pie out of the oven when hot.
- Bake the pie at 400° for 20 minutes.Reduce the temperature to 375 and 75 and bake for 30 to 35 minutes. Make sure to watch the pie closely so that it does not get too over cooked on the top.
- Allow to cool so that the pie is not to runny. Letting it cool allows the corn starch to thicken the filling. (I will admit this is very hard to do).
- Sally suggest that you put the pie in the refrigerator before baking. This was new for me but was a great suggestion that I am going to follow from now on.