One of my most beloved people to ever walk the planet (she’s still walking it and doing so in style) is my aunt Penny. She’s one of the people responsible for my odd sense of humor, obsession with coffee, extreme love of animals, and killer passion for cooking. She’s a great little cook but she once blew it big time with a cherry pie.
It’s only by the grace of God she didn’t crack a few teeth. He looks after people like Penny and me.
Needless to say, we’ll never let her forget that. Below is a deliciously simple and simply delicious Cherry Pie recipe that’ll wow your household. Just be sure to pit the cherries, okay?
As-Easy-As “Bing” Cherry Pie Recipe
Bottom Crust: (9 inch) refrigerated pie crust in oven-safe aluminum pie pan
Pie Filling: 5 cups fresh California Bing cherries, pitted, 1 cup sugar, and 1 Tablespoon tapioca flour
Crumb Topping: 1/2 cup regular rolled oats, 1/4 cup white sugar, 2 tablespoons all-purpose flour, 1 tablespoon butter – melted, 1/2 tsp ground cinnamon, 1/2 tsp salt
Vanilla ice cream (optional)
- Preheat the oven to 400 degrees F.
- Remove the refrigerated pie crust from its wrapper.
- Pit the fresh California Bing cherries. You may wish to use a simple cherry pitting tool (available at most grocery stores) and wear an apron to protect your clothes from juice spatter.
- Combine the pitted cherries in a bowl with sugar and tapioca flour. Mix well and spoon into the prepared pie crust.
- Combine the crumb topping ingredients in a small bowl and mix until evenly distributed and crumbly. Sprinkle over the top of the filling.
- Place in the oven and bake at 400 degrees F for 15 minutes. Reduce temperature to 325 degrees F and bake for another 30 to 40 minutes until bubbly and browned on top. Allow to cool to room temperature.
To learn more about cherries – including their surprising health benefits, check out California Cherry Advisory Board’s beautiful website.