Morello Cherry Pie

This recipe for a juicy, easy-to-throw-together cherry pie concludes my countdown of thirty recipes for July Fourth! I couldn’t resist the jar of dark Morello cherries at Trader Joe’s and they were delicious baked into a pie.  Add some vanilla ice-cream and some blueberries and you’ve got the perfect American, red, white and blue Fourth of July dessert.  I used pre-made pie crusts and cut the top into a lattice design based on the instructions here.
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  You can find all of my cookout inspired July Fourth recipes here.

What to buy:

  • 2 pie crusts
  • 2 cups drained cherries, juice reserved (I used Morello from Trader Joes)
  • 1/2 cup sugar
  • 2 tablespoons tapioca
  • pinch salt
  • 3/4 cup juice (reserved from cherries)

What to do:

  • preheat oven to 375 degrees
  • mix together cherries, sugar, cornstarch, salt and juice
  • pour into the pie shell and over with top crust
  • bake for 45 minutes to an hour or until crust is golden and filling is bubbling and serve warm

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