Twin Peaks Cherry Pie
Source of Recipe
Internet
List of Ingredients
2 cn sour cherries *
1 c sugar
3 T cornstarch
1/8 t cinnamon
1 pn salt
1 T lemon juice
1/4 t vanilla
* 16-oz each, drained and pitted; reserve 1/2 c liquid.
Combine sugar, cornstarch, cinnamon, and salt in medium saucepan.
Stir in reserved cherry liquid and lemon juice. Bring to boil over
medium heat, stirring constantly; boil 1 minute. Remove from heat;
stir in cherries and vanilla. Cool completely.
Preheat oven to 425. Prepare your favorite pastry for a double-crust
pie or use 1 pkg (15 oz) refrigerated pie crusts. Roll half the
pastry on lightly floured surface into a 12-inch circle; line 9-inch
pie plate with pastry.
Spoon in filling. Roll remaining pastry into an 11-inch circle; cut
vents with small, sharp knife. Place pastry over filling; trim
edges, leafing a 1-inch overhang. Pinch edges together. Fold
overhang up over edge and flute.
Bake 15 minutes. Reduce heat to 375; bake 30 minutes more, until
crust is golden and filling is bubbly. Cool on wire rack. Serve
warm or at room temperature.
Recipe
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