A free-form cherry pie cooked on a baking sheet! The filling isn’t as thick as a traditional cherry pie so there’s more crust in every single bite.
A pie after my crust-lovin’ heart.
This uses my new favorite discovery – cream cheese crust – the perfect companion for luscious, deep red cherries. Full of flavor, cream cheese crust is sturdier than all butter or shortening crusts but still remains light and flaky because it calls for butter too. This makes it the perfect crust to use for making hand pies, turnovers and pies just like this one.
Pies without a pie dish.
The filling is full of sweet and juicy Bing cherries, sugar, lemon juice and vanilla extract. As the cherries bake their natural tartness is brought out, offering balance to the plenitude of sweetness going on.
Cornstarch helps to keep the filling nice and thick so it doesn’t fall apart when sliced. There’s a confectioners’ glaze to finish, brushed generously over top of the cooled pie. If you can wait long enough for it to cool.
Warm cherry pie with a scoop of ice cream melting on top? Yes, please.
Get in line.
If you find yourself with a boatload of cherries and without a cherry pitter I have a simple solution! Use a pastry bag tip: a small, rounded one placed on a cutting board. Pull out the stem, push the stem side down over the tip and the pit will pop out the top splitting the cherry right in half. Works best on ripe cherries.