Having an arsenal of quick and easy dessert recipes is something I’ve learned to be very important. You never know when an impromptu dinner party will show up at your door or that insatiable craving for something sweet will happen. Last night I found myself with a combo of both these things, so I decided to whip up a quick Rye and Lemon Cherry Pie!
What You’ll Need:
1 cup white sugar
1 cup brown sugar
6 cups sour cherries, pitted
1-2 bags frozen cherries
2 tablespoons butter or margarine, if desired
Frozen Pie Crust
A classic cherry pie is probably one of the simplest pie recipes out there. My favorite way to do it is to reduce a few bags of frozen cherries first with some brown sugar over medium heat. After you’ve got that to a nice syrupy consistency, add in your butter, regular sugar and the rest of your fresh cherries. Note – if you can’t find fresh cherries just use two whole bags of frozen ones. The last piece of this cherry pie puzzle is to spice it up! I added a few tsps of vanilla extract, around 1/3 cup of Bulleit Rye and some Natural Lemon Flake Sea Salt from my favorite new company, Laguna Salt. The combo of lemon salt, vanilla and rye adds this great spice to the cherry mixture while still keeping it nice and smooth. Throw your mix into the lightly thawed pie crust and bake it for 34-40 mins at 375! I would highly suggest serving it hot with some old fashion vanilla bean ice cream.