Who doesn’t love a classic cherry pie, a very simple and old recipe that even on these times it’s really delicious, if you didn’t do it before, now it’s your time!
Preparation Time: 10 mins
Cook: 35 mins
Servings: 8
Ingredients.
- 1 recipe pastry for a 9 inch double crust pie
- 1 (20 ounce) can pitted sour cherries
- 1 cup white sugar
- ⅓ cup all-purpose flour
- ⅛ teaspoon salt
- 2 tablespoons butter
- 1/4 teaspoon almond extract
- 1/4 teaspoon red food coloring (Optional)
- 1 egg yolk
Preparation.
Step 1.
Preheat the oven to 425 degrees F (220 C). Make pastry and refrigerate.
Step 2.
Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
Step 3.
When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
Step 4.
On a lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into a 9 inch pie dish. Roll the other half of the pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
Step 5.
Pour cooled cherry filling into the pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake for 30 to 35 minutes, and cool before serving.
