Do I have a delicious treat for you today, well two treats actually. The first involves pie with cherries, and the second is a new series on the blog I am calling “The Bloggers Kitchen”. In case you had not noticed it here on the blog yet, I kind of have a love for baking yummy things to eat and share with my loved ones. I’m also really curious about other peoples lives, the way they live, how they decorate their homes and the food they like to eat.
My brainstorm for “The Bloggers Kitchen” grew from this little fascination that I have with the lives of others, and has finally come to life. You can read a little more about it right here, but for now I would love to introduce to you this sweet Cherry Vanilla Pie recipe, shared with me by the very lovely Pamela from pamelajessen.com.
I baked this pie over the weekend and I honestly was not sure If I would like it. Cherries are not in season here yet, so I ended up using a jar of pitted cherries I had in the pantry, and I feel like the pie would have had so much more flavour if the cherries had been fresh. That said, Ash and I really enjoyed this treat, and ate a little as dessert each night after dinner with a little whipped cream on the side.
The real credit to this recipe is that Ashli liked it. That girl of mine is still a fussy eater at 17 years of age, it’s usually quite difficult for me to find recipes that she is happy to eat more than once. She very happily polished this off and looked for seconds.
So I’m now handing this recipe over to you to try out in your own kitchen. I’d love to hear what you think about it. Comment below or tag it on instagram #bloggerskitchen
CHERRY VANILLA PIE RECIPE
- 6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
- 1 1/2 cups (188 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
- 1 large egg
- 1/2 cup (118 ml) milk
- 1 teaspoon (5 ml) vanilla extract
- 1 pound (450 grams) cherries, pitted and halved
- Preheat oven to 350°F (180°C).
- Butter a 10-inch pie pan or 9-inch deep-dish pie pan (what I used).
- Sift flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth. Pour into prepared pie plate. Arrange cherries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over cherries.
- Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey cherries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with fresh whipped cream or ice cream.
- Cake can be stored at room temperature for up to 2 days, loosely covered, but good luck with that. This cake also freezes well. Store in an air tight container and bring to room temperature before eating.
* I like to heat my slice of cake before adding whipped cream or ice cream. Fifteen to twenty seconds in the microwave is usually sufficient. Enjoy!!
** You can substitute other fruit like strawberries, blackberries, or blueberries for the Cherries. Just adjust the use of the vanilla extract accordingly.
*** I used a Gluten Free Self Raising flour for this and it turned out perfectly, just go for a flour that is cup for cup. I use THIS ONE.
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