Cherry Pie

Stone Fruit Pie

When fruit is in abundance, I make pies and freeze them.  Stone fruit (a fruit with flesh or pulp enclosing a stone, such as a peach, plum, or cherry) works very well for this process and requires no cooking prior to making the pie.  

Filling:

6 Cups of Fruit, pitted or with stones removed

2 tbl.  to 1/2 cup of sugar  (This depends entirely upon the sweetness of the fruit)

1 tbl. of white vinegar

grated nutmeg

1 tbl. of cornstarch

2 prepared pie crusts

Pitt cherries (or other fruit) and slice into bite sized pieces.  Have a large bowl on hand for the fruit and a plastic bag (to be discarded) for the pitts.  When fruit is pitted, mix the fruit with the remaining ingredients (except for pie crusts).  Allow the fruit to macerate (soften with the liquid in the bowl) for an hour or so).  

Roll out dough and fill pie plate with bottom crust.  Add the fruit.  Top with second crust.  If you are intending to weave a lattice crust, go here:  https://www.youtube.com/watch?v=vwQYd2ljw-4  

Wrap securely in plastic wrap to freeze.  Place in freezer.

To bake frozen pie, preheat oven to 400F and bake pie for 30 minutes.  Reduce temperature to 325 and bake until pie filling is bubbly.  

To bake freshly made pie, preheat oven to 400F and bake for 30 to 40 minutes until pie crust is golden brown and filling is bubbling.