This is a perfect pie to use up a load of fresh cherries that may be a hair under ripe.
Whole Cherry Pie
- 1 double pie crust
- 5 cups whole pitted cherries
- 3 tbsp chopped fresh mint
- 1 tbsp lemon juice
- 3 tbsp corn starch
- 1/2 tsp salt
- 1 cup sugar
- 1/2 tsp vanilla extract
Preheat oven to 425. Mix sugar, cornstarch and salt in a bowl. Add cherries, lemon juice, mint and vanilla, stir well and let stand 30 minutes. Make pie dough. Grease a pie dish, place bottom sheet of pastry in, then cherries, then top sheet. Brush with milk and sprinkle with sugar. Cover with foil and bake for 15 minutes then turn heat down to 375 and bake until done, about another hour. Let cool for 30 minutes before slicing. Serve with fresh whipped cream.
This pie photo and recipe make my mouth water!
Ooooh, cherries with mint. Sounds so lovely!
There’s nothing so good as a fresh cherry pie! I think a lot of people don’t think they like cherry pie because they’ve only had the canned/jarred filling.