I love to have fresh baked pies for my Thanksgiving guests but I am far from a pastry chef. If you’re like me lacking in the pie making department but still want to WOW your guests with homemade pies! I highly recommend you grab our shortcut cherry pie recipe below. I promise they will never know you cheated:)
4 cups frozen tart cherries
1 cup Coconut Sugar
4 tablespoons cornstarch
1/8 tablespoon Almond Extract
Your favorite pie crust recipe or cheat like me and buy a prepaid crust from the store;)
1 1/2 tablespoons butter, to dot
1 tablespoon Organic Coconut Sugar
Preheat the oven to 375 degrees F
Place cherries in medium Saucepan with Cover and place over heat. Cover. After the cherries have lost most of their juice remove them from heat. In a small bowl, mix the sugar and cornstarch together. Then pour hot cherries into the mixture and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, make sure to stir frequently. Remove from the heat and let cool.
Use either your favorite pie crust or a favorite store bought pie crust. ( I usually buy the frozen pie shells in the tin & the pie crust in the refrigerator section for the top layers.) Pour the cooled cherry mixture into the pie shell. Now, place your top crust brush with warm butter and sprinkle coconut sugar on top. Place small slits in the middle to allow for steam to be released.
Bake for 45 minutes if your crust starts to get dark add some Aluminum Foil Roll around the edges to keep from burning. Place your pie on a cooling rack until cool.
Serve with your favorite vanilla ice cream.
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