Cherry Pie

Cherry Pie

Once again at the local grocery store something caught my eye………beautiful, plump, bright red cherries.


Now, neither Tim nor I are huge cherry fans, but their allure was too much, so I bought them! Tim saw them in the frig and asked why I bought cherries? I had no answer………

Now, to find something to actually do with them, I scoured the internet…… many variations to cherry pie……..but I wanted something different. I found a cake recipe that I wanted to modify  for my “Gluten Free” friends. Epic FAIL!!!! It was awful!!! Not really sure what I did wrong but it was a soupy mess…..see below……. The beautiful pistachio topping sank into the batter and disappeared. I will try this again after much modification, but such a waste of the beautiful cherries.


All I can say is that sometimes in the world of food, things do not always go as planned. 🙁

So , on to bigger and better things. I want to tell a gadget story……my Mom, who by the way made the best pies in the world….. her crust was flaky and tender (something I cannot replicate), especially her coconut cream pie. Mom was one to buy every little gadget on the market. When she passed away and we were cleaning out her house I came across a cherry pitter. Now, since I am not a cherry fan I wondered what I would ever use this for? But I kept it anyway………..What a great little tool! If you love cherries, or have a cherry tree, do yourself a favor and buy one……it is the bomb! Be sure you put down a paper bag, or something to catch the pits, as it is a messy process.

Cherry Pitter

After my fail, I had to do something with the remaining cherries. I remembered that Tim’s Uncle Ron “a.k.a. Rude Dog” liked cherry pie. So, I made my first every cherry pie……. with a lattice top. I did have to Google how to make a lattice top as I have never made a pie with one before……….wow……three firsts in one day! 1. Epic Fail 2. Cherry Pie. 3. Lattice top pie. My, oh my, what a day.

So here is the final result of the Cherry Pie……….

Cherry Pie

I am still waiting to hear back from Uncle Ron………I hope he enjoyed it!


Cherry Pie

  • Author: Pinterest
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


  • 1 unbaked double pie crust recipe (store bought or homemade)
  • 7 cups sweet cherries, pitted
  • 1/2 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh lemon zest
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 cup corn starch
  • 1 tablespoon of butter, cut into tiny pieces
  • 1 tablespoon milk
  • Turbinado sugar (natural cane sugar)


  1. Preheat the oven to 425°F.
  2. Toss together the pitted cherries, sugar, lemon juice, lemon zest, almond extract, vanilla extract and corn starch in a large bowl until evenly coated.
  3. Roll out the bottom pie crust, and gently lay it in a 9-inch pie pan. Transfer the cherry filling to the pie crust, and sprinkle with little dots of butter.
  4. Roll out the top pie crust, and either lay on top and cut a few slits in the middle to make a full double pie crust. Or cut the top pie crust into strips to make a lattice pie crust (I Googled this as it was the first lattice pie I have ever made). Brush pie crust with milk and sprinkle with Turbinado sugar. Then freeze for about 10 minutes, before baking.
  5. Place the pie in the middle rack, on a baking sheet lined with parchment paper or tin foil to catch any drips. Bake for 15 minutes, then reduce the temperature to 350°F and cook for 35-45 additional minutes, or until the crust is nicely golden and the filling is thick and bubbly.
  6. Cool completely before serving.

Keywords: cherries, pie crust, pie, bake


Butterfinger Pie

Butterfinger Pie  Butterfinger Pie

Candy and Pie………what could be better? I can’t think of anything!

Finding this recipe, after not making it for quite sometime, was an exercise in patience. The original was in a Word Perfect document from a computer that I no longer own. Being the tech-tard that I am, I thought if I put the files on a zip drive I could just plug them in and ooh la la there it would be………WRONG!  My Apple computer laughed interanlly I’m sure…….and I even tried to open it a work ……..on my lunch break of course………but the newer version of Word wouldn’t open it either.

Then, to the rescue comes my friend Jeanne. I have worked with Jeanne for sometime, and if you ever need a computer question answered, she is your gal. She was able unlock my Butterfinger Pie recipe from it’s Word Perfect prison. It also unlocked all of my other cherished recipes. I was sooooo happy. Now I am able to share this recipe with all of you, and many more later.

Butterfinger Pie 1

About the pie…… reminds me of pecan pie. The butterfinger candy adds the crunch like the pecans and of course there is chocolate. Topped with whipped cream, Butterfinger Pie is a rich and gooey dessert, that you will be proud to serve ……..and happy to eat!

Butterfinger Pie Collage


Butterfinger Pie

Butterfinger Pie

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8
  • Category: dessert
  • Method: bake
  • Cuisine: American


  • 2 large eggs
  • 1/4 cup water
  • 1 cup sugar
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 8 Butterfinger candy bars (2.10z size), coarsely chopped /divided
  • 1 unbaked pie shell ( I buy the pre made but you can make your own)


  1. Beat eggs lightly in a large bowl. Mix in water, sugar, flour, and salt until well combined. Stir melted butter into batter. Add 6 of the chopped candy bars. Cool.
  2. Meanwhile pre-heat oven to 325*. Pour filling into pie shell. Bake for 45 minutes or until filling barely set. Cool on wire rack. Cover and refrigerate overnight. Garnish with whipped topping and remaining candy bars.

Keywords: butterfinger candy bar, pie, eggs, sugar, dessert