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Bada Bing Cherry Pie




Source of Recipe


Sheila Lukins at Epicurious.com


Recipe Introduction


Jessica made this just the other day. Twenty-one years old and her very first fruit pie! It was absolutely delicious! The only things that she did differently were to use about ½ T. more orange juice, lemon zest instead of orange (we didn’t have an orange) and she added a bit more cinnamon.


List of Ingredients




Pie crust for a 9” double-crust pie
4 c. Bing cherries, pitted
2 T. fresh orange juice
2 T. fresh lemon juice
2 T. cornstarch
1 to 1 ½ c. sugar (depending on the sweetness of the fruit)
¼ t. ground cinnamon
Pinch of salt
¼ t. almond extract
1 T. grated orange zest
1 ½ T. cold sweet butter, cut into small pieces


Recipe



Preheat the oven to 450 degrees.

Place the cherries in a large bowl. Mix orange and lemon juices with the cornstarch, then combine with sugar, cinnamon and salt. Toss with the cherries. Let rest for 15 minutes.

Add the almond extract and orange zest; toss well.

Line a 9” pie pan with one crust and prick all over with a fork. Spoon the cherry filling evenly into the crust. Dot all over with butter. Cover with a top crust. With water, moisten the crusts where they meet, then turn the top crust under the bottom and flute the edge. Cit a few slits in the top to allow steam to escape. Decorate the surface if you with by rolling out the scraps and cutting several cherry, leaf and stem shapes.

Bake pie in the center of the oven for 10 minutes at 450 degrees. Reduce heat to 350 degrees and bake 45 – 55 minutes more, or until the crust is nicely golden. Let cool on a rack before serving warm or at room temperature.

Serves 6 – 8.