Home Made Cherry Pie

Amy Herald

By
@Meave

I used to use canned cherry pie filling until I found this recipe. I believe it came from an old Southern Living cook book. It is perfect! And better than any pie filling from a can! I like the basket weave crust a little better than the basic crust on top, you could also mix some butter, sugar and flour and do a crumb topping, whatever you prefer!


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

55 Min

Method:

Bake

Ingredients

4 cups
fresh or frozen tart cherries, pitted
3/4 c
sugar
1/4 c
plus 1 tbsp. cornstarch
1/4 tsp
ground cinnamon
1 c
water
1/2 c
sugar
1 Tbsp
butter
1/2 tsp
almond extract
5
drops red food coloring
pastry for double crust 9-inch pie

Directions Step-By-Step

1
Combine 3/4 cup sugar, cornstarch, and cinnamon in medium saucepan; stir mixture to remove lumps. Stir water into sugar mixture. Cook over medium heat, stirring constantly until smooth and thickened. Remove from heat; stir in cherries, 1/2 cup sugar, butter, almond extract and food coloring. Add more food coloring if its not red enough.
2
Line 9-inch pie plate with half of the pastry. Pour cherry mixture into the pastry shell. Cover with top crust. Trim edges of pastry; seal and crimp edges. Cut slits in top of crust for steam to escape. Bake at 425 degrees for 45 to 55 minutes or until golden brown. Yield one 9-inch pie.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #Fruit, #cherry, #red, #crust