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Ingredients

Ingredient Amount Notes
Dark Cherries 2 cups Pitted
Butter 2 Tbsp Separated into 1 Tbsp pats
Granulated Sugar ½ cup Separated into ¼ cups
Milk 1½ cup  
Eggs 2  
Flour 6 Tbsp  
Confectioner’s Sugar    
Heavy Cream ½ Pint  

Method

  1. Preheat oven to 400 °F
  2. Butter 9½ inch glass pie plate using 1 Tbsp butter
  3. Drain cherries if using frozen, or pit fresh cherries
  4. Put cherries into buttered pie plate
  5. Sprinkle with ¼ cup Granulated Sugar
  6. Mix Cherries and Sugar and Spread over pie plate
  7. Make smooth batter of Milk and Eggs
  8. Melt 1 Tbsp butter and add to batter
  9. Add flour to batter
  10. Add ¼ cup granulated sugar to batter
  11. Mix batter well in blender on low speed for a count of 20
  12. Pour batter over cherries
  13. Bake ½ hour at 400 °F
  14. Reduce temperature to 325 °F and bake an additional 10 minutes
  15. Sprinkle with confectioner’s sugar and whipped cream

Notes From Gran

  • Serve warm

Modern Notes

  • This pie is a lot better warm than cold. The Instruction to serve warm is really important – David S
  • I used fresh cherries that were relatively large, which I think was the cause of structural issues I had. Consider using smaller cherries or cutting the cherries up before adding them to the pie dish. – David S
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