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 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
How to Make Home Made Cherry Pie
- 1Combine 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.
- 2Line 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.
