Cherry Pie
Raw Pastry for one 9-inch Double Crust Pie
2 (10-oz.) cans Tart Red Cherries
1 cup Granulated Sugar
1/3 cup All-purpose Flour
1/8 tsp. Salt
2 Tbs. Butter
1/4 tsp. Almond Extract
1 Egg Yolk
Preheat oven to 425-F degrees and prepare your pie
pastry for baking by placing one layer of raw pastry
dough in the bottom of a 9-inch pie tin.
Drain both cans of tart cherries, making sure to reserve
1 cup of the liquid.
In a saucepan over medium-high heat, blend together
the cup of cherry liquid with the sugar, flour, and salt.
Bring the mixture to a boil, stirring often. Reduce the
heat to a simmer and let the mixture thicken for about
5 minutes.
When thickened, add the butter, almond extract, and
cherries. Cover and refrigerate, or - if you're not pressed
for time - let cool on the counter.
Pour the cooled cherry filling into the prepared pie
pastry. Either prepare a lattice top by placing strips of
pastry horizontally, then vertically, across the top of the
pie and lightly brushing it with egg yolk; or slap a whole
raw pastry on top of the cherries, crimp to seal, and slit
to bake. Brush with the egg yolk for even browning.
Bake for 30 to 35 minutes. Cool before serving. If
during the baking your pie crust starts to turn a bit
brown, simply place a loose cover of aluminum foil
over it to slow down the browning process.
Makes one 9-inch Pie, to serve 6 to 8
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