We love cherry pie. My late parents did as well – I’m sure they are smiling from ear to ear from above watching us gobble it down!!
pastry for 2 crust pie (I made 9″ deep dish pies)
4 1/2 cups fresh or frozen tart cherries
1 – 1 1/2 cups granulated sugar (depends on how tart the cherries are!)
4 Tbs cornstarch
1/8 tablespoon almond extract (optional – I like the almond flavor but you may not)
1-2 Tbs unsalted butter
1 tablespoon granulated sugar, for sprinkling (again – optional)
Mix sugar and cornstarch together in small bowl.
Place cherries in pan, cook over medium heat until they lose some of their juice, may take 3-4 minutes. Remove from heat. Stir in the sugar mixture. Add in the almond extract (if using). Return to low heat, stirring until thickened. Hard to say how long as it depends on if the cherries were fresh/frozen. Remove from heat. If you think it’s too thick, add a bit of water. If too thin, add a small amount of cornstarch. I’ve never had it be too thin – if anything – always too thick!
Preheat oven to 400.
Let mixture cool.
Place one pie crust (home made or store bought) in a 9″ pie pan and press around the bottom/edges. Pour in cooled cherry mixture. Dot with slivers of butter. Top with second crust. I like to decorate my crusts with fun cut outs or lattice work. Seal top crust over bottom crust by crimping, pressing together with fingers.. If no cut outs or you did not lattice the top, then make several slits in top for steam to escape. Sprinkle with sugar.
Bake at 400 for 45 minutes. I have had this pie bake over (the horror!) before. I do not like to put it on a cookie sheet as then the bottom crust gets soggy. So I placed a piece of aluminum foil on the rack below to catch the drips. Worked like a charm!
(As always – if you make one of my recipes – please let me know how it turns out! Thanks!)