Easy Cherry Cream Pie
Ingredients
3 cups frozen cherries (thawed to room temp)
1 unbaked 9-inch deep dish pie pastry
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs beaten
2/3 cup sour cream
Topping
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter
Sliced almonds for garnish if desired
Instructions
Preheat oven to 350 F degrees.
Place 3 cups cherries into pie crust
Mix 1 cup sugar, 1/3 cup flour, and salt in a medium bowl. Add eggs and sour cream. Blend well. Pour mixture over cherries.
Topping
In a separate bowl, combine 1/2 cup sugar, 1/2 cup flour, and 1/4 cup butter and blend until similar to graham cracker crumbs. Sprinkle topping evenly over pie. If you have them on hand, garnish with sliced almonds. (The almond-lovers in your family will be delighted!)
Bake for 60 minutes at 350 degrees or until golden.
The Best Apple Pie
By Justin Segelstrom
This pie is a little bit of work, but trust me, it’s worth it. There’s something so satisfying about making a pie from scratch, and the smell of it baking in the oven is just incredible. Whether you serve it warm with a scoop of vanilla ice cream or enjoy it on its own, this apple pie is the perfect way to celebrate the flavors of fall.
Ingredients:
- 8 small Granny Smith apples, peeled, cored, and sliced
- ½ cup unsalted butter
- 3 tbsp flour
- ½ cup white sugar
- ½ cup brown sugar
- ¼ cup water
- 1 double-crust pie pastry
Instructions:
- Prepare the apples: Preheat your oven to 425°F. Peel, core, and slice the apples. Set them aside.
- Make the filling: In a saucepan, melt the butter over medium heat. Stir in the flour to form a paste, then add the sugars and water. Bring to a boil, then reduce the heat and let it simmer for a few minutes until thickened.
- Assemble the pie: Line a pie pan with one crust. Fill it with the sliced apples, then lay the second crust over the top, making a lattice if you like. Slowly pour the sugar-butter mixture over the top of the crust.
- Bake: Bake at 425°F for 15 minutes, then reduce the heat to 350°F and bake for another 35-45 minutes, until the apples are tender and the crust is golden brown.
