We have a tradition in our family. Rather than celebrate birthdays with cake, I bake birthday pie.

This week we had our daughter and grandchildren here and it happened to fall on our grandson’s 15th birthday. He was asked what pie he wanted. Cherry, was his pick.

I have a recipe I’ve developed using three kinds of cherries: Red Tart, Dark Red and Bada Bing with stems.

I’ve made it many times but often the pie is too runny. This time I tried cooking the juice, sugar and cornstarch in a pan until the sugar was melted and the juice started to thicken.

I then added it with the cherries into the prepared pie crust and topped it with softened butter. Last the lattice crust was put on top. I baked in a preheated, 400 degree oven for 45 minutes. Covering the pie with foil loosely the last 15 minutes will prevent browning.

I must say it was a huge hit. These photos say it all!

Happy Birthday, Bradley.

Triple Cherry Pie
by Debi Walter

Ingredients:

1 1/4 c. sugar
3 T. corn starch
1/4 t. salt
1/2 t. cinnamon
1 T. butter, softened
1 14 1/2 ounce can Oregon red tart cherries, drained
1 14 1/2 ounce can Oregon dark sweet cherries, drained
1 jar Bada Bing Cherries, 1 cup juice reserved
1/4 t. vanilla extract
2 t. lemon juice
1 double-crust pastry deep dish 9”

Preheat oven to 400 degrees.

Drain cherries, reserving 1 cup juice from the Bada Bing Cherries only.

Combine sugar, cornstarch, cinnamon, and salt. Whisk well.

Add cherry juice to the sugar mixture and cook over medium heat until clear and starting to thicken.

Pour heated juice over cherries. Stir well. Add butter and vanilla extract to cherry mixture. Stir and let stand for 15 minutes.

Pour cherry mixture into pie crust and finish top with lattice work pie crust.

Bake for 50 to 55 minutes. You can cover loosely with foil the last 10 minutes if the crust is getting too dark.

Warm to room temperature, then place in refrigerator for at least 2 hours to set. Enjoy.

Have a great weekend!

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Blessings,

Tom and Debi