Cherry Pie

Can she make a cherry pie,
Billy Boy, Billy Boy?
Can she make a cherry pie,
Charming Billy?
She can make a cherry pie,
Quick as a cat can wink an eye,
She’s a young thing
And cannot leave her mother.

Cherries aren’t in season here yet, but fortunately we have two recipes today for cherry pie…one using canned…which really do work nicely for cherry pie. I hate pitting cherries! Whip one up tonight to charm Billy boy…or just yourself.

How do you serve your cherry pie? Cheese? Whipped cream? Ice Cream? Straight up? Hot? Cold? Do you use a similar recipe to these or do you use one of the ones with the minute tapioca?

Canned Cherry Pie

Plain pastry
½ cup sugar or to taste
1 tablespoon corn starch
No. 2 can sour red pitted cherries
â…› teaspoon almond extract
1 tablespoon butter
Line an 8-inch pie pan with plain pastry. Mix sugar and corn starch together in saucepan; blend in juice drained from cherries. Cook over direct heat, stirring constantly until mixture boils and thickens. Remove from heat. Add almond extract and cool. Turn cherries into pastry-lined pan and pour thickened juice over them. Dot with the butter. Roll out pastry for upper crust, gashing for steam vents; moisten edge of lower crust with water, lay upper crust over filling and press edges together; trim ½-inch from edge, turn under and elaborate edge as desired. Bake in a hot oven (450° F.) 15 minutes or until crust is lightly browned, then reduce heat to moderately slow (325° F.) and continue baking 20 minutes. Cool on cake rack before cutting. 5 servings.

Fresh Cherry Pie

Plain pastry
¼ cup flour
1 cup of sugar, or to suit taste
3 cups pitted sour red cherries
â…› teaspoon almond extract
1 tablespoon butter

Make pastry for a double crust pie. Roll out slightly more than half of it â…›-inch thick to line an 8-inch pie pan, fitting pastry smoothly into angles. Trim off pastry even with pan rim. Mix flour and sugar thoroughly and sprinkle over cherries, then toss to mix well. Now turn cherries into pastry lined pan, then sprinkle with extract and dot with butter. Brush edges of lower crust with water or slightly beaten egg white. Lay pastry for upper crust, rolled thin and gashed for steam vents over the cherries; seal upper and lower edges together. Trim off pastry to within ½-inch of rim of pie pan, then turn under so folded edge is flush with rim of pan. Flute. Bake in a hot oven (450° F.) 15 minutes or until crust is lightly browned, then reduce heat to moderately slow (325° F.) and continue baking 20 to 25  minutes. Remove to cake rack to cool before cutting. Serve plain or with a wedge of sharp cheese, or with a scoop of vanilla ice cream. 5 servings. The Modern Family Cookbook


  1. Ick to cherries! Mom used to put them on everything to lure us into eating things we didn’t want, lol!

    I’ll work on your interview after I’m through looking for bugs!

  2. i LOVE cherries. fresh, canned, maraschino, candied, brandied, jam, jelly… they are fantastic. and cherry pie is one of my favourite ways to eat them. plain or with whipped cream is best, ice cream will do, too. thanks for the recipes.

  3. Roger that!!

  4. Goodness, I guess I can woo everyone except skeet with a cherry pie and a bowl of potato soup.

  5. Uh excuse me. Not everyone. And not the ONE that counts.

  6. Yeah, well, we already know what I can woo you with.

%d bloggers like this: