Added some extracts and zest to the recipe. I also want to check the cooking time on this. It really seems too short so I may have to do something to speed it along like partially bake the pastry, cook the filling.... Going to test to see how it works before I am "done" with this.
·pastry for 2 crust pie
2 can(s)sour red cherries or 4 cups pitted fresh red cherries
1 Tbsplemon juice
1 tsplemon zest
1 1/4 cgranulated sugar (2tbsp to sprinkle on top of crust)
1/4 cflour or cornstarch
1/4 tspalmond extract
1/2 tspvanilla extract
·milk for brushing top (about 2 tbsp)
How to Make Cherry Pie
- Line 9" pie pan with pastry; refrigerate until ready to use.
- In large bowl sprinkle cherries with lemon juice, almond and vanilla extract. You can toss and let this sit while you get other ingredients ready to mix in with cherries.
- In a seperate bowl, mix sugar (reserve 2 tbsp for top), flour, salt and spices and give it a quick mix. Add this mix to cherries and gently toss thoroughly with a spoon or clean hands. Let mixture sit for 20-30 minutes to let flavors blend.
- Toss mixture again, then pour into unbaked pastry crust; dot with butter.
- Put on top crust; seal and crimp edges; cut slits to let steam escape. You could also use a lattice type top. Lightly brush top with milk and sprinkle top with remaining 2 tbsp sugar.
- Preheat the oven to 425° F and place the oven rack in the lower third of the oven. Place the pie on a larger baking sheet lined with parchment paper, to catch any spills.
Bake the pie for about 15 minutes and then reduce the oven temperature to 350° F. Continue to bake the pie for about 25 - 35 minutes or until the crust is a deep golden brown color and the cherry juices are starting to bubble. If the edges of the pie are browning too much during baking, cover with a foil ring.
- When pie has finished baking, take the pie out of the oven and place the baked pie on a wire rack to cool for several hours. Serve at room temperature with softly whipped cream or vanilla ice cream. Store any leftovers for 2 - 3 days at room temperature or in refrigerator.
- Note: With canned cherries, add 1/4 teaspoon red food coloring along with lemon juice.
- FOR BERRY PIE: Follow recipe above except use blueberries, raspberries, blackberries or other berries instead of cherries.
- Vary amount of sugar according to your taste and sweetness of fruit.