Happy First Day of Summer! You may recall back in March I posted a Blueberry Pie in honor of Pi Day and that it was the first time I ever had Blueberry Pie, well, another confession. I’ve never had Cherry Pie. So, what better way to celebrate the start of the summer and cherry season than with a Cherry Pie!
First things first… Since I was using fresh cherries I had to pit them. I don’t own a cherry pitter so I pitted the cherries by using a reusable plastic straw. I literally just pushed the straw through the cherry to remove the pit. Check out this link for a few more ideas on how to pit cherries without a cherry pitter.
You may recall I’m not a fan of making pie crust from scratch – one of these days I will attempt to make it again – so I used my usual Pillsbury Pie crust. I rolled out one of the crusts an extra inch or two and then placed it in the bottom of my pie dish.
To prep the filling, I mixed flour, sugar and cinnamon in a Ziploc bag and then added in the cherries and tossed them around in the mixture to make sure they were completely covered.
I then poured the mixture, along with the excess flour mixture, into the pie plate.
Next, I used the second pie crust to top the pie and brushed it with milk and sprinkled sugar on it.
I then baked it in a 425 F preheated oven for 25 minutes and then lowered the oven temperature to 350 F and baked it for an additional 30 minutes. Until the filling was bubbling.
While my crust did come out a little wonky looking, it didn’t take away from how delicious the pie was. There’s something to be said about using fresh fruit… YUM!
4 cups sweet cherries, pitted
1 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
pastry for double-crust 9-inch pie
Preheat the oven to 425 F
Line the bottom of a 9-inch pie dish with one of the pie crusts
In a Ziploc bag combine the sugar, flour and cinnamon. Add the cherries and toss to coat. Add to the pie crust lined-dish
Place the second crust on top and trim the ends. Cut vent slits in the middle of the pie and crimp the edges.
Bake for 25 minutes and then lower the oven temperature to 350 F and bake for another 25 to 30 minutes. If the edges of the pie begin to brown too quickly, tent the pie.
Recipe from Food.com
Memorial Day Weekend is upon us- the unofficial start of the summer – and with the official start right around the corner and the inevitable warmer temperatures, you may be looking for desserts that will satisfy your sweet tooth but won’t take too long to put together and don’t require a slew of ingredients. If so, today I have the recipe for you… A Dump Cake! And trust me, it tastes a whole lot better than the images the name may conjure up for you.
I wish I could say that I came up with this genius idea of a dessert myself, but the credit goes to Pioneer Woman: Ree Drummond. Warning… If you are adverse to box cake mix, can pie filling / canned fruit and butter stop reading now and deprive yourself of the opportunity to make something super simple and delicious. Hey, you have standards to keep. And yes, it only takes those three ingredients to make this cake.
To begin, in a 9×13-inch baking dish pour out a can of cherry pie filling and a can of crushed pineapple (okay, this version of the cake requires four ingredients, but, you could easily omit the pineapple.) Mix the two together well.
Next, evenly pour the cake mix over the fruit… Make sure you get the corners.
And finally, top it with a stick and a half of unsalted butter sliced into tablespoons, making sure to space the butter evenly over the cake.
Bake it in a preheated 350 F oven for 45 minutes – 1 hour; until the top is browned and the fruit filling is bubbling.
Let it cool for a few minutes before digging in. Enjoy slightly warmed with a scoop or two of vanilla ice cream or a dollop or two of whipped cream.
This cake was so delicious that I soon made another one along with a peach version.
Cherry and Pineapple
1 21oz. can cherry pie filling
1 20oz. can crushed pineapple
1 box white cake mix
12 tablespoons unsalted butter, sliced
1 29oz. can sliced peaches in syrup
1 box yellow cake mix
12 tablespoon unsalted butter, sliced
Preheat oven to 350 F.
Pour fruit into a 9×13-inch baking dish. For the cherry and pineapple version mix both fruits together well.
Top evenly with the cake mix, making sure to get the corners.
Space the butter evenly over the cake and bake in the oven for 45 minutes – 1 hour, until the top is browned and the fruit is bubbling.
Let it cool for a few minutes before slicing so the cake can “set.”
Enjoy with ice cream, whipped cream or on its own.
Recipe from Food Network