Have you ever noticed that the best recipes are next to impossible to get from your family and friends?
I mean – I had to sit and watch my mother-in-law make pie crust to learn how to make her pie crust. The recipe didn’t exist in written form. My grandma and mom have little tips and tricks on numerous favorites that can’t be found written anywhere. Cooking together is the only way to learn how to do it right.
The same is true for a cherry pie that The Boy declares is The Best Ever. He had it as a teenager, baked from scratch with love by M, the wife of his mentor.
He insisted that I get the recipe (which doesn’t exist) and perfect it so we (he) can enjoy it for years to come. I’ve made it for family and friends many times and all agree, this is the Best Ever Cherry Pie.
Since I don’t have a recipe, here’s roughly how to make it (as I learned from M):
1. Start with two cans of pitted cherries (the cheapest kind – and not pie filling – and think about mixing dark and sweet for flavor) for a shallow pie, three cans for a deep dish pie. Don’t worry – if you accidentally buy pie filling, I’ll give you alternate instructions!
2. Place a mesh sieve over a medium, heavy-bottomed saucepan. Pour cherries through the sieve so the juices drain into the saucepan. Set aside the cherries (you’ll need them for later, so don’t throw them out!), and cook the juices, over medium-high heat, until reduced to 1/4 cup.
3. Lower the temperature to medium and add the cherries, 1/4 c granulated sugar, 1/4 c packed brown sugar, 1/4 c cornstarch, 1 T lemon zest, 1 T lemon juice, and pinch of kosher salt.
4. Cook, stirring frequently with a wooden spoon, for another 2 to 3 minutes, or until the cherries have released their juices and the mixture is thick and glossy. Use a rubber spatula to scrape into a medium glass bowl and cool completely before using in the pie.
5. Add 1 teaspoon (more or less) vanilla extract.
6. Add top crust.
The following instructions are from my own trial-and-error to determine what makes a beautiful pie.
7. Make a glaze by combining 1 egg yolk and 2 teaspoons of cream. Whisk together.
8. Brush glaze on top crust.
And baking instructions from Betty Crocker…
9. Bake in a preheated 425F oven for 35-45 minutes or until golden brown. It helps to cover the edges of the pie for the first 25 minutes (more or less) to make sure they don’t over brown.
10. Allow pie to cool thoroughly on a wire rack. It must completely cool for the filling to set up.
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| Isn’t this a gorgeous pie? |
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| Try not to drool on your computer keyboard. |
You won’t be the only one who thinks it’s yummy!
I like cherry pie, and must say that this one is very, very good.
It's a couple of years later, but is it possible to get some clarification as to whether or not the cans of cherries are drained? Also, how many ounces are in each can?
Sure! Do not drain the cherries – the sugar you add will convert the water into a syrupy base for your pie. I usually buy cans that are the 14.5oz or 15oz size. (Like this: http://www.walmart.com/ip/Oregon-Fruit-Products-Pitted-Red-Tart-In-Water-Cherries-14.5-oz/10319691)
Thanks for the reply. I actually made this last night, with undrained cherries, but I cut the recipe in half. I couldn't manage to get it to thicken to a decent consistency, even with tweaking a couple of things, like sugar and cornstarch. I'll just have to try it again sometime…..
I'm sorry to hear that! Baking is such an art and science – anything could be affecting it, including altitude and weather. I would experiment by keeping the liquid from one can of cherries and draining (and reserving) the juice from the other can. Add liquid back as needed.