![big fat mature cream pie big fat mature cream pie](https://merrittsbakery.com/images/product_images/catalog/desserts/Pies,%20Choc%20Pie.jpg)
Cut three to four slits on top of the pie.ģPlace the pie dish onto a baking sheet covered in aluminum foil or parchment paper to catch any juices overflowing the sides as it bakes.ĤBake in a preheated oven (400° Fahrenheit) for 20 minutes, then reduce the temperature to 350° Fahrenheit and bake for an additional 30 to 40 minutes longer, or until the crust is golden and the filling is thick and bubbling.ĥCool the pie for at least two hours, preferably three, before cutting to allow filling in the middle to set.You are about to enter a website that contains explicit material (pornography). Then, sprinkle with one tablespoon of sugar. (See photo, we know that was wordy - you can watch us do it in our pie crust recipe video, too).ĤRefrigerate dough for at least 20 minutes or freeze for 5 minutes before baking.ġBefore baking the pie, make the egg wash by whisking egg yolk and cream together in a small bowl.ĢUse a pastry brush to brush over the top crust. Use a knife or pair of kitchen scissors to trim dough to within 3/4-inch of the edge of the dish.ĢFold the edges of the top crust underneath the edges of the bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4-inch border that rests on the lip of the dish.ģCrimp the edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Discard most of the liquid pooled at the bottom of the bowl (it makes the pie soggy). Dot the filling with little squares of cold butter.ġRoll out the second half of the dough, then top the pie. Then, carefully place the dough into the dish.ĤSpoon cherry pie filling into the pie crust. Look for a 1-inch edge around the pie dish. (Occasionally, check if the dough is sticking to the surface - add a small amount of flour when necessary).ģCheck for size by inverting the pie dish over the dough round. Set aside.ġRemove half of the dough from the refrigerator and leave it at room temperature for five minutes.ĢRoll out the dough to a 13-inch (1/8-inch thick) circle on a lightly floured surface. Both work, but the chopsticks were a little less messy.ĢAdd pitted cherries to a large bowl, then add the sugar, cornstarch, vanilla, almond, lemon juice, and salt. Of the two, we preferred using chopsticks.
![big fat mature cream pie big fat mature cream pie](https://i.pinimg.com/originals/46/7e/14/467e14297e6cf4a5c595e982f77210f3.jpg)
Place it onto the work surface then push the cherry down onto the tip - the pit pops right out. The second option was to use a small piping tip. We used the thicker round end to push the pit out of each cherry.
![big fat mature cream pie big fat mature cream pie](https://www.alattefood.com/wp-content/uploads/2015/04/Tropical-Cream-Pie-85.jpg)
On the top, you’ll see we used a chopstick. We just looked around and figured out two ways to pit cherries without a cherry pitter. So, we don’t have a cherry pitter in the house. That means that we only buy what we need on a weekly basis and while we would love to eat a slice of this cherry pie every night that just can’t happen. How to Pit Cherries Without a Cherry Pitter No matter which you use, be sure to check for how sweet they are then adjust the sugar accordingly. We love serving each slice with freshly whipped cream, but ice cream would be divine. We usually use sweet because fresh tart cherries are almost impossible to find where we live. Both sweet and tart cherries will work well in this pie. (We share notes for both options in the recipe below). We know - it’s torture! Using Sweet or Tart CherriesĪs far as the cherries go, we like to use fresh cherries, but if you need to, use thawed frozen or canned/jarred cherries. To be honest, the hardest part is actually waiting for the pie to cool - you really want to wait 2 to 3 hours before cutting into the pie. Roll out a pie crust (or use store-bought), fill then top with another crust. Stir cherries with sugar, corn starch, lemon juice, vanilla and almond extracts then stir. For that, you might want to buy a cherry pitter or if you’re like us, cheat and use one of our suggestions below for how to pit cherries without a cherry pitter.
![big fat mature cream pie big fat mature cream pie](http://irepo.primecp.com/2015/09/236294/Sour-Cream-Pie_ExtraLarge1000_ID-1187304.jpg)
The hardest part is pitting the cherries. This cherry pie recipe is so easy - All you need to do is mix, fill and bake. Related: We also love this blueberry pie with lattice crust.