It is time to pick cherries! Three years ago we planted five cherry trees. Last year we had enough cherries to make a small cherry tart, this year we had enough for three pies. These trees have such beautiful blossoms at the beginning of spring and the tart fruit makes wonderful pies!
Enjoy!!!!!
Cherry Pie
A classic Cherry Pie recipe from the 1997 Joy of Cooking cookbook.
Servings: 8
Ingredients
- 1 package Pillsbury Pie Crusts
- 5 cups pitted sour cherries
- 1 1/4 cups sugar
- 3 1/2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon strained lemon juice
- 1/4 teaspoon almond extract
- 2-3 tablespoons unsalted butter, cut into small pieces
Instructions
- Preheat the oven to 425 degrees.
- Take pie crust out of refrigerator and let at room temperature for 15 minutes.
- Combine cherries, sugar, cornstarch, water, lemon juice, and almond extract. Stir and let sit for 15 minutes.
- Place one crust into 9" pie pan. Pour cherry mixture into crust.
- Dot with butter. Brush overhanging edge of the bottom crust with cold water. Use lattice baking tool to cut lattice design or cut vents in top crust. Place on top of cherries and butter.
- Bake the pie for 30 minutes. Check pie, may need to place strips of aluminum foil around the edge of the crust to prevent overbrowning.
- Slip a baking sheet underneath it, reduce oven temperature to 350 degrees, and bake until thick juices bubble through the vents, 25-35 minutes more.
- Let cool completely on rack before serving. Store at room temperature up to 1 day.
- If desired, you can brush the upper pie crust with water and sprinkle with sugar. Delicious served warm with vanilla ice cream.
