CHERRY PIE: Cherries are a staple in Amish kitchens. I wanted to share this photo of a beautiful cherry pie that comes from one of my favorite Amish bakeries, Mary’s Bakery, in Pfieffer Station, Ohio. Doesn’t this pie look yummy amazing? The sugar-coated crust tempers the tartness of the cherries. SIGH, I know you all want a recipe, but I don’t have Mary’s cherry pie recipe. I do, however, have a couple Amish cherry favorites which I’ll share. Enjoy!
HOMEMADE CHERRY PIE FILLING
5 cups sugar
8 cups cherries, pitted
8 cups water
1 1/ 4 cup Perma-flow
In a large bowl, add half of the sugar to the fruit and let stand overnight. The next day, drain the liquid from the fruit into another large bowl and add enough water to have 8 cups. Cook the Perma-flow, the rest of the sugar, and the water together in a large pot for 10 minutes. Add the fruit and cook for another 10 minutes. Add the fruit and cook for another 10 minutes. Put into jars and cold pack for 10 minutes. This can be used for pie or cheesecake.
1 cup margarine
11/2 cups sugar
23/4 cups flour
11/2 teaspoons baking powder
1/2 teaspoon salt
21-ounce can of cherry pie filling or equivalent homemade amount
Preheat oven to 350 degrees. Mix margarine, sugar, eggs, flour, baking powder and salt in a large bowl. Mix until well-blended. Spread two-thirds of batter into a 10- by 15-inch pan. Pour pie filling over. Drop rest of batter on top and spread. Bake for 30 to 40 minutes.
Cool and then cut into 1-inch square bars.