Making a Cherry Pie on a Friday Afternoon

Now that summer is around the corner, I felt safe using some of the cherries in my freezer.  These are the cherries I picked last summer; you can find my recipe on that post.  I now only have one bag left in my freezer, but since I'll be picking more in a little over a month, I'm ok with that.

I would never recommend rolling out a pie crust if you don't have a pastry cloth and a rolling pin cover.  My mom taught me many things... but this may be the most important lesson I learned from her :)

I decided to make a lattice top crust.  First roll out the crust, then cut into strips.

Then lay the strips over the pie, leaving evenly spaced gaps between.

Next lay a second set of strips over the pie running the opposite directions.  Gently lift up alternating strips of dough to form the lattice pattern. 



There... aren't they pretty?



Place a pie protector over the edges and pop it in the oven

After the pie is in the oven, roll out the scraps, sprinkle with cinnamon and sugar.

Place on a baking sheet and bake for 5-10 minutes until golden and crisp- they are so yummy!

There it is... the cherry pie we baked today...mmmm.