Cherry Pie made by my very own two hands with flaky butter crust is my favorite thing to eat on Thanksgiving day…  of course it needs to be toped with real homemade WHOOPIN’ CREAM! YUM! Everything from scratch is better. Happy Thanksgiving!


9 inch pie crust:

2 Cups flour, 1 teaspoon salt, 2/3 Cup butter plus 2 Tablespoons. Mix together and add slowly 4-5 Tablespoons of ice cold water.


2 Cans Cherries (this is the water packed kind and it’s hard to find in the stores. Oregon brand (Red Tart Cherries) is one of the brands I usually find. Do NOT use cherry pie filling – gross!) 1/3 Cup Flour, 1 1/3 Cup Sugar add together with the cherries and let sit.

Roll out your pie crust. Put the cherrie mixture inside the bottom layer, then add 2 Tablespoons of butter sprinkled in bits all over the top. Then add 1/4 teaspoon of pure almond extract sprinkled over the top of the cherries. (this is the secret ingredient) Put the top crust layer over the cherries and bake at 425 degrees for 45 minutes. You can put a light coating of egg white on top of the crust and then sprinkle with sugar if you want but cover the pie until the last 15 minutes of baking so the sugar doesn’t burn.

Whoppin Cream:

Put mixer bowl and wire whisk in freezer to get cold. Add cream, sugar and vanilla to the bowl and mix together until it sets up. SO Perfect. Do NOT over whip or it will not be smooth. Put a nice sized dollop on top of a slice of cooled pie. Now eat a bite of heaven!