It’s the first day of spring:) The weather is getting warmer in Austin (it was 76F today) and it’s almost time to go out and clear the dead crap from the yard. That’s something for the weekend if it doesn’t rain, but for today there was a need for pie. Problem is I’m feeling lazy and didn’t want to create something from scratch. So I grabbed a few things from the fridge and the cupboard and made a lazy man’s cherry pie. You can never go wrong with cherry pie, especially on the first lazy day of spring.
2 pre-made, 9 inch, deep dish pie shells
1 tbsp. milk
Pre-heat oven to 425F. Pull pie shells from freezer and let thaw for 15 minutes. Separate one from the tin and roll it flat on a floured cutting board. You know, so it doesn’t stick. Set the milk aside to bind the top shell to the bottom shell when it’s time to bake.
1 1/4 lbs. pitted, red tart cherries OR 2-14.5 oz. cans of Lucky Leaf cherries (I was lazy so guess which way I went)
1 cup sugar
3 tbsp. corn starch (if you don’t have corn starch, you can use 1/3 cup of all-purpose flour)
1 tbsp. butter or margarine
1 cup of water (If you use the canned cherries, set aside one cup from the cans)
In a medium sauce pan, combine the sugar and cornstarch. Add the water and mix until smooth. Stir over medium heat until mixture is thick and it bubbles. Continue to stir for an additional minute. Remove from heat and add cherries and butter. Combine and pour into your pie crust. Brush the edge of the bottom crust with milk and place your cutting-board pie crust on top. Flute the crust and cut a slit in middle to vent.
Bake at 425F for 10 minutes. Reduce temperature to 350F and bake an additional 25-35 minutes or until the top crust is a golden brown. Remove from oven and let cool for a couple of hours. Dig in.
My vent didn’t work too well as you can see. But the pie was pretty tasty and not too sweet. I would recommend adding some whipped cream or vanilla ice cream to add to it.
If you’re anything like me, I hope that spring is a way better time in 2014 than winter. I think it’s time to look for a few other recipes to try out.