Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Homemade Cherry Pie Filling = The Best Cherry Pie!

This is the first time I've made a cherry pie, with homemade cherry pie filling. I wish that Sour Cherries were available year round, but I used canned cherries in water. The pie crust is a Pate Brisee, which is a French version that uses all butter. I have made plenty of pies over the years, but this one-- according to my family (and they are honest critics)-- is the BEST pie I've made so far. I have to agree. The cherries were just the right balance of tart and the crust was so tender. Please click on the recipe source that links to my food blog "A Feast for the Eyes". You can see how I made this pie. You will love it! (Pie recipe slightly adapted from King Arthur Flour and the crust is from Martha Stewart)


Share this recipe with friends and family!

 

Send this recipe to friends

*required fields
We would like to remind you that we do not save these email addresses and no undesired emails will be sent.

If this is your first participation on Keyingredient.com, you will receive an email giving you the possibility to participate actively on the website and manage your subscriptions.