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Spring Cherry Pie

With spring quickly approaching, I find myself filling my home with more plants, painting my walls lighter, and even decorating my desserts with flowers. I am also a mom of three and do not have time for lengthy recipes, so I promise this is one that will stick to your busy schedule. If you have little ones, they can even help with the decorations! We are supposed to get another snow storm this weekend, so warm pie and hot chocolate are a must in our house.



Prep Time: 30 minutes


Cook Time: 45 minutes


Makes: 1 pie


Ingredients:


Two, 21-oz. cans cherries

Four, 9-in. pie crusts - you really only need 3 if you are willing to roll out dough between decoration cuts, but I'm way too lazy for that!

9-in. pie pan

Butter knife

Serrated rolling cutter (like the one below)


Topping:


Cool whip


Directions:


1. Preheat oven to 400°F.


2. Press first pie crust into pan.


3. Fill pie with two cans of cherries.


4. Cut 3/4-1 inch-wide strips using the serrated rolling cutter, and place onto pie in a lattice fashion. This cutter was my Danish grandmother's and had been passed down for a few generations before. It's amazing it's still holding up! Pretty cool to think of all the cookies and pies this little tool has made.



5. Place any remaining strips around the border of the pie. It makes it look nice and filled out!



6. Make dough roses. For each rose, cut 10-12 semi-circles of varying sizes. Create the center of the rose by folding over the smallest of the semi-circles.



Continue to add petals around the middle, using larger petals as you go and bending petal tips outwards. Pinch the bottom of the flower slightly to hold everything in place. I also find it helpful to dip the petal ends in water as I build the rose...they will stick together much better if a little bit wet.



7. Make four-petal flowers. Cut four petals per flower and top with a small circle. Again, I use a little bit of water to keep everything in place.


8. Cut leaves out of dough. Very lightly trace stems in the leaves.




9. Bake 40-45 minutes until dough light golden brown.


10. Allow to cool for a few minutes before cutting.



Isn't this beautiful? I just love it! A perfect treat while I brave, hopefully, the last of the winter. Come on warm weather. Don't forget to check out other yummy recipes, and thanks for reading!


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Hi, I'm Anita! I am a little...no extremely...obsessed with the Danish concept of hygge.

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