A B&B Breakfast Treat: Cherry Pie!

French-Style Cherry Pie

This delicious take on cherry pie brings the taste of summer directly to your breakfast plate. It’s equally yummy using other fruits, so feel free to improvise depending what’s in season!

Serves 6 – 8

21 oz.     fresh cherries, pitted
1 Tbsp    butter
4             eggs
½ cup     sugar
pinch of   salt
1¼ cups  flour
1 tsp       vanilla extract
1 tsp       almond extract
¾ cup     milk
1/8 cup   melted butter

Preheat oven to 350°.

Pit the cherries (see NOTE below)

Use butter to grease a quiche pan or any round baking dish. Don’t forget the edges!
Sprinkle one generous tablespoon of sugar into the greased pan, and carefully shake so the sugar is distributed evenly, even on the edges. Add the pitted cherries.

Place the eggs, remaining sugar, and salt into a medium bowl and mix well. Add the flour, vanilla extract, almond extract, milk, and melted butter; beat until smooth.

Pour this mixture evenly over the cherries. Bake for 45 minutes, until golden brown. Sprinkle with powdered sugar and serve!

NOTE: If you have a cherry pitter, it’s the easiest and quickest way to pit the cherries. But you can also use this trick: remove the stem and place the cherry on the opening of a bottle (the opening must be smaller than the cherry so that the cherry does not fall through). Using a chopstick, press through the cherry and the pit fall into the bottle. Now the cherries can be eaten safely ☺

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