I am into short cuts this week. I have far too many irons in the fire, and time is of the essence.
During the last blizzard, I got a bit carried away with the projects.
I have been painting, stenciling, sewing, designing, and planning.
I have my projects scattered all over the house, including in the kitchen.
None of them are finished. It’s a genetic defect. I start and don’t finish.
Well, I do finish, just on my time frame and not on anyone else’s.
Rather than stress out about it, I decided to make an Easy Cherry Pie.
Cooking always makes everything better.
Especially when it’s Cherry Pie.
This recipe is very simple and only has a few ingredients.
1 package Jiffy Pie Crust
1 can Cherry Pie Filling (any brand)
1 can Tart Pitted Cherries packed in water
1 tsp. vanilla (optional)
1/4 cup flour
1/2 cup sugar
Flour for rolling out dough
White Sugar and Cinnamon for dusting
To make the pie filling, drain the juice from the tart cherries. Combine with the regular cherry pie filling, 1/2 cup sugar, add 1/4 cup flour and vanilla.
Mix the dough according to package directions. Roll out 1/2 of dough for bottom crust, making a circle just large enough for your 9″ pie pan. Place dough in pan, trim away excess. Add filling. Add the excess dough to the dough left in the bowl, roll out 1/8″ thick. Cut with heart shaped cookie cutters. Using a spatula, place hearts at random on top of cherry pie filling.
Sprinkle with sugar and cinnamon. Bake 450 degrees for 10 minutes, reduce heat to 350 degrees bake for 35 minutes until brown and golden.
I must confess, I had an instance to sprinkle a bit of brown sugar crumble over the top of this pie. I don’t know why I thought it would be a good idea, it didn’t do a thing for it.
I regretted it the minute I did it. It covered up the cute little hearts I worked so hard to make.
Thus you will not see brown sugar crumble on the list of ingredients, even though it is shown in this photo, I wouldn’t use it.
I was reading through a number of pie recipes, and some of them require that you wait a period of as much as 4 hours to let the pie thicken and cool.
Seriously? FOUR HOURS????
Whoever decided to wait to eat a tempting WARM CHERRY PIE was an incredibly patient person.
It certainly wasn’t me. I am far too impatient.
They most definitely did not live in a house with teenage boys.
To me the best sign of a good recipe, is an empty pan.
Even if it is empty only a few minutes after you make it.