Home Made Cherry Pie
By
Amy Herald
@Meave
1
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!
Ingredients
-
4 cupsfresh or frozen tart cherries, pitted
-
3/4 csugar
-
1/4 cplus 1 tbsp. cornstarch
-
1/4 tspground cinnamon
-
1 cwater
-
1/2 csugar
-
1 Tbspbutter
-
1/2 tspalmond extract
-
5drops red food coloring
-
·pastry for double crust 9-inch pie
How to Make Home Made Cherry Pie
- 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.
- 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.
