Every time I think of cherry pie, I think of the song Cherry Pie by Eden’s Edge, probably because I listened to it quite a lot when I first discovered it. That is beside the point, though. Today is National Cherry Pie Day! Such a classic deserves a nationally recognized day, am I right?
Since it is National Cherry Pie Day, I fully recommend that you eat a slice of cherry pie. It only seems right. Unless you are someone who just happens to have cherry pies lying around your counter, you might want to make one, but if you are like me, time often kills best of intentions or dreams. As a graduate student, I feel like everything is down to the wire in terms of getting stuff done. That means, doing things that are simple, is often best–including pie baking. Now, going out and buying a frozen cherry pie, is probably the simplest version, but I wanted to be a little more personal in my pie baking. Partly because it was for a belated Valentine’s gift for the boyfriend, and partly, because I feel like National Cherry Pie Day deserved a little handmade attention. So, my dear reader, here is how to make a cherry pie the graduate school way (and with a little Valentine’s/love influence):
- 1 can (21 oz) of cherry pie filling
- 1 can (15oz) of pitted cherries in heavy syrup (you can also use fresh or frozen pitted cherries)
- 1 deep dish frozen pie crust
- Pre-made pie crusts
- Sugar for sprinkling on top
Drain the can of pitted cherries in heavy syrup (I just used a slotted spoon to fish them out).
Mix them with the can of cherry pie filling and dump it all into the deep dish pie crust.
Roll out your pre-made pie crust on a floured counter. Take a heart shaped cookie cutter (honestly, you could use any shape you want) and cut a bunch of hearts from the crust.
Place them on top of the filling, fanning them out, until it is all covered.
Take a pastry brush, and brush milk on top of the crust gently. Be sure to cover your edges with tin foil and pop in the oven at 350 degrees for 40-45 minutes or until golden brown. Mid-way through baking, I removed the tin foil and sprinkled sugar on top of the pie. Once the pie is done, cool on a rack, and enjoy with ice cream.