Tuesday, 23 June 2009

Cherry Pie

I have been on a quest to find the perfect Cherry Pie recipe and I think I may have found it. This one is so delish!! I hope you enjoy it!


You will need a double crust. Either use your favorite Recipe or you can cheat and buy a ready made one but just remember you will need a DOUBLE CRUST!

1 scant cup granulated sugar (a little less than 7 oz)
3 tablespoons cornstarch
1/4 teaspoon salt
2 pounds dark sweet cherries, pitted (about 5 cups)
3 tablespoons fresh lemon juice
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, cut into small bits
1 tablespoon milk
Sugar for sprinkling on top

Preheat oven to 425 degrees F.

Stir sugar, cornstarch, and salt in a mixing bowl to blend. Stir in cherries.

Stir lemon juice, almond extract an vanilla extract together. Pour over cherry mixture and stir to mix.

Roll out half the dough and press into a 9 inch deep dish pie plate (I use glass). Put cherry filling inside. Roll out second half of dough and cut out strips. Arrange a lattice of strips across top of pie.

Brush strips (not edges) lightly with milk and sprinkle with sugar.

Place pie on rimmed baking sheet and bake 15 minutes.

Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer.

Make sure to cool completely!!


1 comment:

michellejohnnie said...

That is a beautiful and yummy looking pie!