Cherry Pie and Thanksgiving

Is everyone getting ready for Thanksgiving? All the traveling, eating, family, eating, friends and eating? I know I am! This year we’re having Thanksgiving at my parents’ house with 23 other people. I’m in charge or the cranberries, two pumpkin pies and pecan pie. As you prepare your recipes, here’s a new possible recipe and a list of old, wonderful, homey, delicious Thanksgiving foods:

But in case you’re looking for one more dessert…
cherry pie
One Year Ago: Mama’s Challah | Chocolate Layer Cake
Two Years Ago: Eggplant Parmesan | “Surprising How Good It Is” Pizza | Bare Chocolate Pecan Cups | Apple Pie

Source: Adapted from Baking Illustrated
1 recipe pie dough with lattice top
1/4 cup flour
1 cup sugar, plus 1 T. for sprinkling
1/4 tsp. cinnamon
pinch of salt
6 cups frozen cherries
1/4 tsp. almond extract

Make pie dough.
1. Remove dough from the refrigerator. Roll larger piece of dough into 15×11 triangle. transfer dough rectangle to baking sheet lined with parchment paper. With a pizza wheel or sharp knife, trim the long sides of the rectangle into 8 strips. Freeze until firm, about 15 minutes
2. Roll out smaller piece of dough on lightly floured surface. Transfer dough to pie plate. Leave dough that overhangs the side of the plate. Refrigerate dough-lined plate until ready with the cherry filling.
3. Remove dough strips from freezer, let stand at room temperature until malleable. Form lattice top by weaving the strips together. Once formed, return lattice top to freezer for another 5-10 minutes.

cherry filling
Preheat oven to 500
1. Mix together cornstarch, 1 cup sugar, cinnamon and salt in medium bowl.
2. Stir in cherries and almond extract. Toss until cherries are evenly covered.
3. Pour cherry mixture into refrigerated pie plate. Lay lattice top over filling and crimp the lattice top into the dough overhang.
4. Lightly brush lattice with 1 T. water and sprinkle with sugar. Place pie on baking sheet.
5. Lower oven temperature to 425. Bake until crust is set and begins to set, 25-30 minutes. Rotate pie and reduce oven to 375; continue baking until crust is deep golden brown and juices bubble, another 25-30 minutes. Cool on wire rack before serving.

Voila! And have a happy, happy, happy Thanksgiving!

17 Comments Add yours

  1. I love a good cherry pie. I think I might be going with a vanilla pear pie that’s floating around one of the many Thanksgiving-themed magazines that are kicking around the house this year.

    1. Emily says:

      vanilla pear?! I may have to go find that recipe, too

      1. It’s in the Thanksgiving issue of Bon Appetit!

  2. janemaynard says:

    your pie is beautiful! 🙂 jane

    1. Emily says:

      thanks! and thank you for the post on your site

  3. Abigail Jessica Wheeler says:

    Awesome recipes, thank you 🙂

    1. Emily says:

      thanks, happy thanksgiving!

  4. Babygirl says:

    This is a wonderful recipe… thanx for sharing

    1. Emily says:

      enjoy and thanks for stopping by!

  5. No Thanksgiving over here (Italy, Naples) but I wish there was, after I saw your cherry pie pic!! 🙂

  6. Mireya says:

    What a great recipe! I love pie and cupcakes. Do you have a recipe for pecan pie. What about boysenberry?

  7. rsmacaalay says:

    That pie looks gorgeous, lovely recipe you have here


    1. Emily says:

      Thanks! You have a great blog as well

  8. games4uworldonline says:

    What a delicious blog you have. Keep up the good work!

    1. Emily says:

      thank you! happy thanksgiving

  9. Sunflowerdiva says:

    I love pies so much. Our Thanksgiving tradition is to make an apple pie. But maybe next year I’ll feel adventurous and try out this cherry pie!

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