We’re very lucky because like so many Canadians, on the weekends we pack up our car and head to the cottage. During ski season it’s the most fun anyone could imagine. Every weekend is filled with friends, activities, parties….ummm ya and a few runs here
I know most people hate the winter but truthfully I love it.
But alas, the season has come to an end and we’ll be staying in the city for a month or so. At least until it warms up and becomes beach season…the best season of all!!!
This past weekend was Easter and we had a huge Brunch at our house with family and friends. I looooove brunch!!People can be picky about what they like for meals but I find brunch pleases everyone!One of the many desserts we made was Cherry pie. My 11 year old helped me make it which honestly made it even more special for me.
I’m going to be honest my friends, I’m truly not much of a baker. People always think I am but really I’m not. So with that in mind, I’m going to let you in on a dirty little secret, I used store bought pie crust. ok….yes I heard those gasps of horror and disappointment but whatevs…gotta pick my battles right?!?
Ps. I almost always buy Pillsbury. I really like how it tastes and it’s super easy to handle.
Get funky with your pie designs and tag me with your creations!
4 cups fresh or frozen tart cherries.
1 to 1 1/2 cups granulated sugar.
4 tablespoons cornstarch.
1 tsp lemon zest
1/4 tsp cinnamon
Your favorite pie crust for 2 crust pie.
small pastry cutter in any shape ( I used a flower)
3 tablespoons milk
1 egg yolk
- Place cherries in a sauce pan over medium heat.
- Cook until juices start to come from cherries, will be a considerable amount of juice.
- Mix cornstarch, sugar, zest and cinnamon together.
- Add mixture to sauce pan with cherries and stir to combine.
- Continue to stir and cook until juices thicken.
- remove from heat and cool completely.
- Pace pie crust in a round 9 inch pie plate.
- Pour cherry mixture into shell.
- Using the second pie crust round, cut shapes starting on the outer edges working your way to the middle.
- Mix egg and milk together and brush along edges of pie shell.
- Carefully place the cut put pie shell on top and press to seal along the edges.
- Brushing each piece with milk/egg wash carefully place all cut outs along the edge, pressing down slightly.
- Bake at 375 degrees for 40 min.