Best Cherry Pie

Course Dessert, 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

  1. Preheat oven to 400°.
  2. Make pastry. Wrap in waxed paper, and refrigerate until ready to use.
  3. Drain cherries, reserving 1 C liquid.
  4. 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.
  5. Stir in butter.
  6. Add almond extract and food color.
  7. Add cherries; refrigerate, covered.
  8. Roll half of pastry, on lightly floured surface, into an 11" circle. Fit into 9" pie plate; trim.
  9. Roll other half of pastry into a 11" circle. Fit into 9" pie plate; trim.
  10. Roll other half of pastry into a 11" circle. With knife or pastry wheel, cut eight 1/2" wide strips.
  11. Pour cooled cherry filling into pie shell.
  12. Moisten edge of pie shell with cold water.
  13. Arrange 4 pastry strips across filling; press ends to rim of shell.
  14. Place 4 pastry strips across filling; press ends to rim of shell.
  15. Place 4 pastry strips across first ones at right angles, to make lattice.
  16. Press ends to rim of shell. Fold overhang of lower crust over ends of strips, to make a rim; crimp decoratively.
  17. Lightly brush top, not edge, with egg yolk beaten with 1 T water.
  18. Bake 30-35 minutes, or until pastry is nicely browned.
  19. Cool partially on wire rack; serve slightly warm.
best cherry pie recipe
Best Cherry Pie Recipe
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