This is the best cherry pie I ever ate. Here is what I used.
2 cups fresh cherries with juice, no pits or stems
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1/4 teaspoon vanilla flavor
1/4 teaspoon lemon zest
Thick bottomed sauce pan
9 inch pie plate/pan
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hi there how you doing to do I'm doing well guess what today is that's right today is Saturday weekday welcome back or welcome to who this wonderful Saturday through today I am going to be making cherry pie cherry aren't season that's what this is what you need to make sure by I need to do stem and take a clip out of all teri I am always looking for the best recipes to share with chickadee news my life I'm going to measure them I just cutting them right into the measuring cups so that this will get work now just leave the seeds out and drop them in as I go the cherries are very right just took your thumbnails in there and pinch the seed right out since in there just a doubt of course you need to do this over your bow but otherwise we are going to make some to TMS you can see the juice those two cups and cherries let's attack it but if I pocket anymore just any squeezing juice right out of our mouths kind of cook up okay so I have 1/2 a cup of packed brown sugar and 1/2 cup of regular sugar into my sick bottom off can we start with simmer and then we'll see how it thickens up I do have my corn starch and the fires off the even is that good okay and this oh sorry shaky-shaky this should be enough for a nine-inch pie I hope I think this would be an appropriate dessert for my unbirthday we're making very pie filling but we're making it fresh with cherries and sugar and giant bison cherry in my eye I'm going to cook down so um give me give me five minutes I'll be back close up all right it seems to us a little bit starting to spin me really nicely I'm going to cook these down to cover it I'm also going to be putting cornstarch enough to pick it up – you know how they say a watched pot never boils you've got to be careful when you turn your back it looks really boiled over it did not burn thank goodness how we use the stick bottom pan particularly right away turn the fire off I just turned it back up to a simmer I have water that I used also corn starts really well in two and I'm going to start constantly as I add the cornstarch see the bubbles coming up pull it off I'm going to let this cool down I'm going to roll out my crust that worked out good two tablespoons of corn starch and three tablespoons of cold water to dissolve it to work really well I've gotta let it cool I'm going to add some of that lemon zest and vanilla let's let it cool off I'm making some gravity vulture pie crust I am just using regular but will short me all-purpose flour so I need some cool I rolled out my dough on the piece of waxed paper because I thought it would be easier and it wasn't the waxed paper wibblewobble every which way when I rolled this way the whole thing went with me so I'm just pinching it together and pull it together Benjamin together together I really have not so worried about what my crust looks like I know it tastes good so and we like it kind of thick especially by making this crust for top pie oh now I want Popeye shame right here okay I got a fork the bottom I want to roll this part of it and cut it into strips see if I was just going to roll it whoa-ho-ho the whole shebang you go lightly Schiff and I'm scared I've already got flour all over thing it's a way that should be too worried anyway I'm going to roll it out having them about an inch wide and got it slide smooth goodness well that was great thank you the long ways for it under and over under set up and then we'll do this one under and over and under and over yeah under and over and under you know goodness it ran out of hideout park stuff and that other ones like it's delicious so it's going to be good don't matter what because it tastes good that's the best part hey that wasn't so hard I think you'll see what the feeling looks like alright this would probably make a really nice 8-inch pie so for this nine-inch pie crust and pie probably three cups of food which I don't have so I'm just going to go with what I've got and it's going to be delicious that's what separated top yeah it's a little shallow but it feeling tuba so and since we love crust or idea he likes it alright I'm gonna fold it around like I would do it if it was a pop pop I again just going to roll it in so that I make that big thick crust on the sides the oven is preheating I'm just going to 350 it and maybe cook this for 30 minutes or I did not free bake this pie crust in case you're wondering if I forgot egg wash no I didn't I'm not putting egg wash on my pie because you know some people don't need eggs washing both those ribbons some people don't eat egg wash and I think that egg wash is a waste it just makes a crush I mean and I like it to me I am going to make an aluminum shield ah molten-hot magma ballistic well can be terrible waiting for it to cool so we can cut it and eat it when I was watering already to the pie going through the content mystic delicious big pie filling we made sometimes bring my lucky stars I wrote down the recipe and the times when I don't is delicious and I can't remember the first bite okay ready for your close-up pie ready good thing it's the weekend plenty of time you eat it on myself well with mr. diamond alters health of course comes fresh berries cooked down just right and it was worried that the skins would be tough but they're not in fact don't even know they're there the ratio of the sugar to first content is pretty good in my opinion please tart cherry pie just the way I like it and of course my crust is amazing anyway thank you for coming with me and thank you for hanging out on Saturday for each day you later