Cherry Pie I.E.S.Jjgf65A
Submitted by drewsgrandma3
A classic double-crust cherry pie made from scratch with frozen tart cherries, cornstarch thickener, and a whisper of almond extract. Baked golden with a lattice or vented top.
YIELD
1 PiePREP
30 minCOOK
40 minREADY
1 hrsThis is cherry pie the way grandma made it: tart red cherries in a glossy, thick filling tucked between two layers of flaky pastry.
Frozen unsweetened cherries work beautifully here. Their juice gets cooked down with sugar, cornstarch, and a pinch of salt until thick and clear, then a pat of butter and a few drops of almond extract round everything out.
Top it with a lattice or a vented crust, protect those fluted edges with foil, and bake until the filling bubbles and the pastry turns deep golden.
Pro Tips
- If your cherries are very juicy, use 3 tablespoons of cornstarch instead of 2 for a firmer set
- Cool the filling for 10 minutes before spooning into the shell so it doesn’t melt the pastry
- Foil strips on the crust edges prevent burning while the center catches up
- Let the pie cool completely on a wire rack before slicing; cutting too soon gives you cherry soup
Ingredients
Directions
PREHEAT OVEN TO 425 DEGREES.
IF CHERRIES ARE EXTREMELY WELL DEFROSTED AND DRAINED, USE TWO TABLESPOONS CORNSTARCH; IF THE STILL HAVE A HIGH MOISTU CONTENT USE THREE TABLESPOONS CORNSTARCH.
IN A MEDIUM SAUCE PAN COMBINE SUGAR, CORNSTARCH AND SALT UNTIL WELL MIXED AND LUMP FREE.
ADD CHERRY JUICE GRADUALLY, STIRRING UNTIL SMOOTH.
COOK OVER MEDIUM HEAT AND STIR UNTIL THICK AND CLEAR.
STIR IN BUTTER, ALMOND EXTRACT, AND RED FOOD COLOR. COOL TEN MINUTES.
GENTLY TOSS IN CHERRIES TO COAT. SPOON INTO UNBAKED PIE SHELL. ADD VENTED TOP PASTRY OR LATICE STRIPS.
FLUTE EDGES AND COVER FLUTED EDGES WITH FOIL STRIPS.
BAKED FOR THIRY MINUTES. REMOVE FOIL. RETURN TO OVEN FOR 10 MORE MINUTES.
CHECK FILLING TO MAKE SURE IT IS SIMMERING. REMOVE FROM OVEN. COOL ON RACK.
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