I've always wanted to make a cherry pie. But there are several things that got in my way. I don't have a cherry pitter. I don't have the patience or dexterity to pit cherries by hand or to make fancy crusts. I don't like to use canned pie filler for homemade pies. I am notoriously bad with fruit pies. However, I am a stubborn Latina who likes a challenge so I made one anyways.
My good friend and partner-in-crime Lisa came over on Thursday and helped me make this. Thank you Lisa!
4 cups of frozen pitted dark cherries, thawed
1 cup of sugar
3 heaping tablespoons of cornstarch
2 frozen Mrs. Smith pie shells, thawed
Heat oven to 400 degrees.
Poke holes in the crust with a fork. If you don't do this, air bubbles will form during the baking proess and you will get bumps or cracks. The holes allow some air to escape. If you want, parbake this in the oven for 5 minutes to give you a head start.
Add cherry pie filling.