On the top, you’ll see we used a chopstick. We just looked around and figured out two ways to pit cherries without a cherry pitter. So, we don’t have a cherry pitter in the house. That means that we only buy what we need on a weekly basis and while we would love to eat a slice of this cherry pie every night that just can’t happen. How to Pit Cherries Without a Cherry Pitter No matter which you use, be sure to check for how sweet they are then adjust the sugar accordingly. We love serving each slice with freshly whipped cream, but ice cream would be divine. We usually use sweet because fresh tart cherries are almost impossible to find where we live. Both sweet and tart cherries will work well in this pie. (We share notes for both options in the recipe below). We know - it’s torture! Using Sweet or Tart CherriesĪs far as the cherries go, we like to use fresh cherries, but if you need to, use thawed frozen or canned/jarred cherries. To be honest, the hardest part is actually waiting for the pie to cool - you really want to wait 2 to 3 hours before cutting into the pie. Roll out a pie crust (or use store-bought), fill then top with another crust. Stir cherries with sugar, corn starch, lemon juice, vanilla and almond extracts then stir. For that, you might want to buy a cherry pitter or if you’re like us, cheat and use one of our suggestions below for how to pit cherries without a cherry pitter. The hardest part is pitting the cherries. This cherry pie recipe is so easy - All you need to do is mix, fill and bake. Serve with ice cream.Related: We also love this blueberry pie with lattice crust. If the crust is browning too quickly, cover with foil and continue baking. Bake until the filling is bubbly and the crust is browned, about 1 hour 10 minutes. Step 7 Put the pie on a foil-lined baking sheet.Brush on the top crust and sprinkle with sugar. Beat the remaining egg in a small bowl for the egg wash. Trim the excess dough around the edges and crimp the top and bottom crusts together to seal them. Step 6 Roll out the other round of dough to the same size and place it over the pie.Step 5 Lift the dough into a 9-inch pie pan and gently press it against the edges of the pan.If the dough is sticking to the countertop, use a metal spatula to carefully scrape it up and flip it over. Sprinkle some flour over the top of the dough if it’s a bit too moist. On a floured surface, roll out one round of dough into an 11-inch round, starting at the center and working your way out. Put a rack in the lowest position of the oven and preheat to 375 ̊. Step 4 Remove the dough from the freezer and let thaw until slightly softened.Cover and refrigerate until ready to use. Remove from the heat and let cool completely, about 30 minutes. Continue to cook until glossy and thickened, 2 to 3 minutes. Combine the cornstarch and lemon juice in a small bowl and add it to the cherry mixture. Stir in the balsamic vinegar and cook for 1 minute. Step 3 For the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbly, about 5 minutes. Place the bags of dough in the freezer until you need them. Place each in a large resealable plastic bag and flatten to about 1/2 inch thick using a rolling pin. Step 2 Divide the dough in half and form each half into a ball.Add the water, sugar, white vinegar and salt. Beat 1 egg with a fork in a small bowl and add it to the flour mixture. Step 1 For the crust: Gradually work the butter and shortening into the flour in a large bowl using a pastry cutter until it resembles coarse meal, 3 to 4 minutes.
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