When I saw Deb’s sweet cherry pie, I was in love. I wondered how I could have possibly forgotten about cherry pie–I mean is that a classic or what?

Everybody loves pie, and almost everybody loves cherries, and all together, you’ve got a treat that will be gobbled up in no time. With a delicious, flaky, buttery crust, and that seductively dark, juicy cherry filling, there’s a reason this pie is a classic. There’s one surprising ingredient in the mix though: black pepper! Ironically, you won’t be able to detect it much in the finished pie, however it serves to give the cherries an even sweeter, flavorful intensity than they would have on their own (sort of like balsamic and strawberries).

• 1 pie crust
• ~4 cups Bing cherries
• 4 Tbsp cornstarch
• 2/3 cup sugar
• salt
• ground black pepper
• juice of 1/2 lemon
• 1/4 tsp almond extract
• 1/4 tsp vanilla extract
• 1 Tbsp cold butter
• Crust decoration
  • bit of milk for wash
  • sugar, for decoration

The first thing you should do is prepare your pie

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Posted by mike on October 1st, 2008 in Dessert, Fruit, Pie

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