Just Like Grandma’s Cherry Pie
Yield: 3 individual pies
To make the dough:
Yield: 1 full sheet pan
In a mixer with the paddle attachment, cream six pounds of softened butter and three
pounds of sugar until light and fluffy, about 5-10 minutes, making sure you scrape down
Add six whole eggs and six additional egg yolks, 2-3 at a time, making sure you scrape
down the bowl between each addition. Add a splash of vanilla extract.
Once eggs are incorporated, add nine pounds of flour and one ounce of salt and mix
until just combined.
Store in thinly wrapped packages until needed.
To make the filling:
Yield: 1 quart
Place about five pounds of fresh cherries in a medium pot. Set aside.
Combine one pound of sugar and two ounces of cornstarch in a small bowl making sure
there are no lumps in the mixture.
Add sugar/cornstarch mixture to the cherries and whisk to combine. Place the pot on the
stove over medium heat and allow the mixture to cook until cherry mixture thickens. This
will take 10-15 minutes. If mixture is not thick after 10-15 minutes, it may take more time
(check every 5 minutes until mixture has thickened).
Add 1.5 ounces of butter and one teaspoon of almond extract to the cherry mixture and
Allow to cool until use.