Cherry Pie using local Honey
Pie with honey, cherries from 1982 Maryland State Beekeeper recipe book. Recipe comes with graham cracker crust but you can use your favorite pie crust
Equipment
- 2 saucepan 1 saucepan to melt butter, 2nd for mixing pie ingredients
- 2 bowl - mixing
- 1 wooden spoon
- 1 8 inch pie pan
Ingredients
- 1 16 oz can sour pitted, red cherries
- 1/4 tsp salt
- 3 tbsp cornstarch
- 3/4 cup honey
- 1 tbsp butter
Graham Cracker Crust
- 2 cup crushed graham crackers
- 1/2 cup butter, melted
- 1 tsp cinnamon
- 1/3 cup honey
Instructions
- Preheat over to 400 degrees
Graham Cracker Crust
- Combine the crust ingredients
- Pat ingredients evenly into an 8 inch pie pan
Pie
- Drain cherries, saving the juice and set aside cherries in small bowl
- In saucepan, combine juice with salt and cornstarch
- Add honey
- Cook over medium heat, stirring constantly, until thickened and clear
- Add butter
- Remove from heat and stir in cherries
- Pour mixture into crust
- Bake 400 degrees F for 40 minutes
