Cherry Pie

Who doesn't go weak at the knees at the mention of cherry pie?  If there are strong backboned individuals who don't, I am in awe, because I just adore cherry pie, and the thought of it has me swooning.

A few weeks back, when I went shopping with my friend E, I picked up a cheap jar of morello cherries in Aldi, which was immediately earmarked for cherry pie - when I got around to it.  I was also inspired by this recipe for Truly Madly Deeply Cherry Pie on Whole Food Cooking.

Of course, I took the idea and made it my own.  I made a pie shell and lid using Dorie Greenspan's Good for Almost Everything Pie Dough.  I mean, it's good for almost everything, so it's gonna be perfect for cherry pie.  I made only one half of the Truly Madly Deeply Cherry Pie filling, as I only had one jar of cherries.  As it happens, that was plenty to fill the 9" pie shell.

This was the pie fresh out of the oven, which oozed lovely ruby red juices on being cut:

 

In the fridge overnight, the filling solidified a little more so that it was transportable to work.

 

What can I say - I loved this!  Would I make it again - yes sirree I would.  Think buttery pie crust encasing soft, juicy, sweet cherries - you get the picture.

 

Have a great day!