Pievember the first.
I figure what better way to kick off Pievember than with the most classic of pies. Whether resting on grandma’s window sill to cool, presented for judging at the county fair or being lauded in song in my ’78 Ford LTD, cherry pie taste so good, makes a grown man cry.
Simple and iconic, Nothing symbolizes our heritage quite like it. It’s as American as appl…damn.
5 cups pitted cherries
1 1/4 sugar
3 tablespoons quick-cooking tapioca
1/2 lime, juiced
1 tsp vanilla extract
Prepare bottom crust in 9 inch pie pan.
Mix all filling ingredients and let rest 15 minutes. Mix well and pour into pan.
Slice top crust dough into strips and arrange over pie.
Brush crust will egg wash.
Bake 45 minutes at 400 degrees
Originally: Cherry Pie with Lattice Crust