I love cherry pie. At birthday time, I often choose cherry pie over cake.
However, the last time I ate canned cherry pie, I was not impressed. Even the versions that don’t contain corn syrup still have a sort of metallic, fake taste to them.
Sadly, the season for fresh cherries is short. One way to preserve the season is to can a big batch of the filling and use it throughout the year. You could also simply freeze or can the raw cherries for later use.
My favorite part about this recipe is that it has no side crusts. This makes for even easier baking! This recipe is delicious enough to use as a pie filling, crepe filling, ice cream topper, or anywhere else you would use canned cherries.
For this recipe, I used a mixture of Bing and Rainier cherries, but you could use whatever cherries you have on hand!
- 1 ¼ cup flour
- ½ cup butter, cut into cubes
- ¼ cup ice water
- 4 cups of cherries
- ½ Orange
- 1 teaspoon vanilla
- 2 tablespoons of brandy
- 1/3 cup sugar
- 2 tablespoons cornstarch
- Mix the flour and butter until it turns into evenly-sized crumbles. Pour the ice water over the crumble mixture and knead until it forms a soft ball of dough. Set the dough aside for now.
- Heat the oven to 350 degrees. Pit the cherries using a cherry pitter or a star cake decorating tip. If you use the cake decorating tip, pierce the bottom and push the seed out through the top of the cherry where the stem attaches.
- If you have really large cherries, you may want to chop them up a bit before placing them in a medium saucepan. Add the vanilla, brandy, sugar, and cornstarch to the pan. Juice ½ of an orange and add it to the pan along with the zest from the orange skin. If you don’t want to use cornstarch, you can use about 3 tablespoons of flour instead. However, you should heat the flour with some melted butter for a few seconds before adding it to the cherry mixture to avoid the pie tasting like flour.
- Turn the heat to medium and allow the mixture to bubble until it gets dark and thick. The mixture will look cooked when it is done.
- While the cherries are cooking, mix about 3 tablespoons of butter and 2-3 tablespoons of sugar in the bottom of a cast iron skillet on medium-low heat. Wait for the sugar to start to bubble and dissolve in the butter mixture.
- While the sugar and pan is still hot, roll out half of the dough and place it over the boiling sugar. After cooking in the oven, this will create a candy-like base on the crust that is incredibly delicious.
- Fill the skillet with the cherry mixture and place the top crust over the skillet. Poke some holes in the top, if desired, but since there is no seal around the outside edge you don’t have to do it.
- Place the skillet in the oven for about 1 hour until the crust is golden brown. Let the pie sit for at least 30 minutes before serving to allow the filling time to set. If you serve the pie right away, the filling will seep out of the crust and it will look like cobbler, which is fine for taste, but not as pretty to look at.
- I invented this recipe on-the-spot, and it was delicious. This recipe makes an 8-inch pie. You would probably want to double the ingredients for a 10-12 inch pie.
Tip: 7 Cast Iron Recipes
What is your favorite way to make cherry pie?