Cherry Pie.
It’s one of those iconic desserts that goes together with summertime and checkered picnic blankets. Cherry pie goes fast at our house. Vanilla ice cream is always necessary.
Although, I did not use fresh cherries this year, I was glad to find that you can purchase the frozen sour cherries – just make sure you do get the sour cherries for pies and tarts – and not the cherries with pits.
Fresh Cherry Pie
Author: Denise
Recipe type: dessert, pie, fruit
Prep time:
Cook time:
Total time:
Serves: 8-10
Ingredients
- 2 - 9" pie shells - homemade or frozen pie crusts
- 5-6 c. sour cherries, drained
- 1 t. almond extract
- ¼ t. red food coloring, if desired
- ¼ t. salt
- ½ c. flour
- 1 c. sugar, and more for sprinkling
- 1 T. butter
- 1 egg for egg wash
Instructions
- Preheat oven to 400 degrees.
- Place pie crust into 9" pie pan - prick bottom of crust with a fork, and flute edges as desired.
- Mix cherries, almond extract, food coloring, salt, flour, and sugar in medium sized mixing bowl.
- Dot with butter.
- Place second crust on top sealing and crimping edges and making slits for air or make a lattice crust (if desired).
- Crack an egg in a small bowl and quickly whisk.
- Using a pastry brush, brush crust with egg wash and sprinkle with sugar.
- Cover edges with foil to prevent burning.
- Let cool.
- For making a lattice top:
- When cutting the strips, try to make them all the same width. From the above photo, it looks like I have 4 strips going one direction. (It can be more or less....no worries.) Let the strips hang over the edge a little
- Now place those strips across the pie, in once direction, lightly, as you will move some of them.
- Now for the opposite direction: Lay back every other strip that you just placed and weave a strip in, laying it in the middle and working toward the side; then from middle to the other side.
- Finish by trimming the overhanging strips and incorporate by finishing the edge, all the way around. Easy as.....pie. 🙂
