What we all know as pie has been around for centuries and goes back as long as humans have had dough to bake into a crust and meat or fruit to put inside it. It has been around since ancient Egypt. Pies were also made by Romans who learned the technique of making a pie from the Greeks. They were made because their crusty tops serves as a means to preserve the filling inside and kept them fresh during winter months.
The first fruit pies were thought to be first made in 1500s and English traditions even credit the invention and the first baking of cherry pie to Queen Elizabeth I.
Pies came to America with the first English settlers who made them using long, narrow pans called coffins. Crusts were not really made for eating but rather designed to hold the filling while baking. Over the years pies evolved and became the most common and traditional American dessert. A meal is not over until pie is served and eaten.
How to make Backed Fresh Cherry Pie
Prep Time: 30 mins
Cook Time: 50 mins
Ready In: 3 hours 20 mins
1 recipe pastry for a 9 inch double crust pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted Hale Groves Bing Cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
- Preheat oven to 205?C (400?F). Put the bottom crust in pie pan. Cover and set aside the top crust for later use.
- Using a large mixing bowl mix the tapioca, salt, sugar, cherries and extracts together. Let stand for 15 minutes. Scoop and lay on bottom crust and dot with butter. Cover with top crust, flute sides and make holes on top to serve as vents. Put pie on a foil-lined cookie sheet to avoid mess in case of drips.
- Bake pie for 50 minutes in the preheated oven or until crust turns golden brown. Let cool for a few hours before slicing.