How To Make Cherry Pie
Cherry pie is an American classic that’s beloved in North America and Europe, consisting of a pie crust that’s filled with cherries and topped with a lattice crust or regular pie crust top.
Morello cherries are most commonly used, but the pie can also be prepared with other types such as black cherries.Once baked, cherry pie is traditionally served with a cloud of whipped cream or a scoop of ice cream on the side.
RECIPE INGREDIENTS
4 cups fresh or frozen tart cherries
1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract (optional)
Your favorite pie crust
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle
DIRECTIONS ON HOW TO MAKE CHERRY PIE
Pour cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherrie.
Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently.
Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.Preheat the oven to 375 degrees F.
Use your favorite pie dough. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust.
Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.Bake for about 50 minutes. Remove from the oven and place on a rack to cool.
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4 cups fresh or frozen tart cherries 1 1/2 cups granulated sugar 4 tablespoons cornstarch 1/8 tablespoon almond extract (optional) Your favorite pie crust 1 1/2 tablespoons butter, to dot 1 tablespoon granulated sugar, to sprinkle Pour cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherrie. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.Preheat the oven to 375 degrees F. Use your favorite pie dough. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.Bake for about 50 minutes. Remove from the oven and place on a rack to cool.
Ingredients
Instructions