Cherry season is upon us! We pick cherries from a neighbors trees each year and when we take our walk or bike ride each night we make it a habit to go by the trees to see if the cherries are ready for pickin. It is always around the Fourth of July when they are ready!!! The kids LOVE picking cherries and then helping me pit them. I pit some right away to make this yummy pie with and then I freeze some cheeries with the pit to use later and then I also like to make cherry pie filling and put it in mason jars and freeze. This is a yummy cherry pie that comes together quickly if you use canned cherry pie filling.
Cranberry Cherry Pie
1(21oz can) cherry pie filling, I make my own
2C cranberries, I used dried
Pastry for double crust pie
In a bowl, combine the sugar and cornstarch. Stir in pie filling and cranberries. Line a 9inch pie plate with bottom pastry and trim. Pour filling into crust. Roll out the remaining top crust and make slits in it, or use a star shaped cookie cutter and make several stars in the top crust(looks very festive for the Fourth of July). Put top crust on pie and seal and flute edges. Arrange the star cutouts on top of pastry. Brush with milk and sprinkle with sugar. Cover edges with foil. Bake at 375 for 55-60minutes and cool on a wire rack.