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Fresh Cherry Pie Recipe

Source of Recipe

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Fresh Cherry Pie Recipe***

Taste of Home June/July 2006
15 reviews rate this recipe 4.5 of 5 stars.
Prep: 25 min. Bake: 55 min. + cooling
Yield: 8 servings.

This ruby-red treat is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too.—Josie Bochek, Sturgeon Bay, Wisconsin

Ingredients:
• 1-1/4 cups sugar
• 1/3 cup cornstarch
• 1 cup cherry juice blend
• 4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon almond extract
•
• PASTRY:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 5 to 7 tablespoons cold water

Directions:
1. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.

2. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.

3. On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.

4. Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack.

1 serving (1 slice) equals 457 calories, 17 g fat (4 g saturated fat), 0 cholesterol, 153 mg sodium, 73 g carbohydrate, 2 g fiber, 4 g protein.