Sunday, December 5, 2010

Cherry pie

I made too many pies for Thanksgiving this year.  More than half was wasted! Boo!! BUT...a favorite of ours is cherry pie and I forgot to take a photo with all the preparing! This is an easy and not too time consuming recipe. Serve it with vanilla whipped cream, cool whip or regular whipped cream.
4 cups fresh or frozen tart cherries**I use sour packed cherries**
1 - 1 1/2 cups white sugar
4 tablespoons cornstarch
1/8 teaspoon almond extract(optional)
**Favorite pie crust for a 2 crust pie** I use the King Arthur pie crust.
1 1/2 TBSP butter to dot
1 TBSP white sugar to sprinkle

Place cherries in a medium saucepan and place over heat.  Cover.  After the cherries lose considerable juice,  several minutes, remove from heat.  In a small bowl, mix the sugar and the cornstarch and mix into the cherries, mix well. Add the almond extract and mix.  Return the mixture to the stove and cook over the low heat until thick, stir often. Let cool.  Preheat oven to 375 degrees.
Put 1/2 crust in a 9 inch pie pan.  Pour cooled cherry mixture into the crust, dot with the butter. Moisten the edge of the bottom crust.  PLace top crust on and seal the edges.  Slit the middle and sprinkle with sugar.  Bake for 50 minutes.  Remove and place on a rack to cool. Enjoy~

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