A classic Cherry Pie recipe from the 1997 Joy of Cooking cookbook.
Prep Time45 minutesmins
Cook Time1 hourhr5 minutesmins
Course: Dessert
Cuisine: American
Keyword: Cherry, Pies
Servings: 8
Ingredients
1package Pillsbury Pie Crusts
5 cupspitted sour cherries
1 1/4cupssugar
3 1/2tablespoonscornstarch
2tablespoonswater
1 tablespoonstrained lemon juice
1/4teaspoonalmond extract
2-3tablespoonsunsalted 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.