Dad's Favorite Cherry Pie

Brenda’s love of pies comes from her family. While each member of her 15 person family (remember, she’s one of 13 kids!!!) her Dad reallllllyyyyy loves pies. While cherry has always been considered his favorite, he’s known for letting the cherry pie rest for a few days while he enjoys all the other pies during Thanksgiving. He’s adamant that the melding of the sugar and cherries requires a couple days to reach perfection.

It might sound wild, but give it a try. He really does have it figured out!

This cherry pie recipe is very simple, but check out the “Window to B’s Kitchen…” to see how Brenda takes a regular cherry pie to an extraordinary cherry pie. Cutting designs, topping, trimming, crimping, cream & sugar . . . pie perfection! Pro Tip: these techniques can also be used on any pie.

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Dad’s Favorite Cherry Pie

Prepare one (unbaked) bottom and top crust to fit an 8" pie plate, fitting the bottom crust into the pan.

Into the prepared shell, pour:

1 can (21 oz) cherry pie filling

Sprinkle with:

2 Tbsp sugar

Cover with prepared top crust. Crimp edges together by pressing with a fork along the rim of the pie tin, catching both the top and bottom crust. Brush top with:

heavy cream (or milk)

and sprinkle liberally with:

sugar

Bake at 350F for 60 minutes.

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Window to B’s Kitchen…

Brenda recommends using a table knife to cut designs into the top crust, prior to placing it on the pie. This will result in a more beautiful pie and provide a vent for the steam that naturally builds during baking. Note: keep the crust on the bottom plastic wrap for easy transfer to the pie.

After cutting out the desired shape into the top pie crust, flip to cover the pie filling, remove plastic wrap, and trim the excess crust from the edges.

Using your thumbs, finger crimp the edges of the pie crust.

Brush the top of the pie crust with heavy cream (or milk) and sprinkle liberally with sugar.