
Best Cherry Pie
Ingredients
- Pastry for 2-crust pie
- 2 in cans tart red cherries packedwater, 1 lb. size
- 3/4 C sugar
- 3 T flour
- 1/2 tsp salt
- 1 T butter
- 1/2 tsp almond extract
- 1/4 tsp red food color
- 1 egg yolk
Instructions
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Preheat oven to 400°.
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Make pastry. Wrap in waxed paper, and refrigerate until ready to use.
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Drain cherries, reserving 1 C liquid.
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Combine sugar, flour, and salt; stir into cherry liquid in saucepan. Bring to boiling, stirring. Reduce heat, and simmer 1 min. Mixture will be thickened.
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Stir in butter.
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Add almond extract and food color.
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Add cherries; refrigerate, covered.
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Roll half of pastry, on lightly floured surface, into an 11" circle. Fit into 9" pie plate; trim.
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Roll other half of pastry into a 11" circle. Fit into 9" pie plate; trim.
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Roll other half of pastry into a 11" circle. With knife or pastry wheel, cut eight 1/2" wide strips.
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Pour cooled cherry filling into pie shell.
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Moisten edge of pie shell with cold water.
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Arrange 4 pastry strips across filling; press ends to rim of shell.
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Place 4 pastry strips across filling; press ends to rim of shell.
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Place 4 pastry strips across first ones at right angles, to make lattice.
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Press ends to rim of shell. Fold overhang of lower crust over ends of strips, to make a rim; crimp decoratively.
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Lightly brush top, not edge, with egg yolk beaten with 1 T water.
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Bake 30-35 minutes, or until pastry is nicely browned.
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Cool partially on wire rack; serve slightly warm.