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Cherry: Cherry Cherry Pie

Source of Recipe

Country Living, October 1994


List of Ingredients

Pastry -- separate recipe
1/2 cup sugar -- plus
1 teaspoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
32 ounces canned cherries -- sour
1 cup dried cherries -- sour
1/2 teaspoon almond extract
4 drops red food coloring -- optional


Recipe

Prepare pastry. Combine 1/2 cup sugar, the cornstarch and salt in a 3-quart saucepan. Drain liquid from cherries into the pan; set cherries aside. Stir cherry liquid into the sugar mixture until no lumps remain. Heat mixture to boiling over medium heat, stirring frequently; continue cooking for 1 minute until the mixture is clear. Stir in reserved cherries, dried cherries, almond extract and food coloring; set aside.

Preheat oven to 400ºF. Between 2 sheets of floured waxed paper, roll out one ball of pastry to an 11-inch round. Remove the top sheet of paper and invert pastry into a 9-inch pie plate, letting the excess extend over the edge. Remove remaining sheet of paper. Spoon cherry filling into the pastry-lined plate. Between sheets of floured waxed paper, roll out remaining pastry to a 9 1/2 x 7 1/2-inch rectangle. Remove the top sheet of paper.

With a fluted pastry wheel, or a knife, trim the long edges to make them even, then cut the rectangle lengthwise into fourteen 1/2-inch wide strips. To make lattice crust, place 1 strip in the center of the pie and another at a right angle to the first. Place 2 strips, one on each side of the second strip. Continue in this fashion, 2 strips at a time, moving toward the edge of the pie, until all strips have been used.

Trim off all strips extending more than 1 inch past the rim of the plate. Lift the edge of the bottom crust over the ends of the strips; pinch together and flute edge. Sprinkle remaining teaspoon of sugar onto pastry strips. Place pie on a rimmed baking sheet. Bake for 35 to 40 minutes, or until the pastry is golden brown and the filling bubbles. Cool on a wire rack for 15 to 20 minutes before cutting.