CHERRY PIE… Here is part two of my previous post – PIE SUCCESS.
1 to 1-1/4 cups plus 1 tablespoon sugar
1/4 cup cornstarch
1/4 teaspoon cinnamon
pinch of salt
6 cups fresh, jarred or canned sour cherries (drained if jarred or canned)
1/4 teaspoon almond extract
1 unbaked double pie crust
1 tablespoon water
1. Adjust oven rack to the lowest position, place a rimmed baking sheet on the rack and heat the over to 500 degrees. Mix 1 cup of the sugar, the cornstarch, cinnamon and salt. Stir in the cherries and almond extract. Add up to 4 more tablespoons of remaining sugar if the cherries taste tart. Spread the cherry pie filling in the unbaked pie crust bottom.
2. Place the top crust over the top (see note below), seal and crimp the edges. Lightly brush the top crust with water and sprinkle with the remaining 1 tablespoon sugar.
3. Place the pie on the heated baking sheet and lower the oven temperature to 424 degrees. Bake until the top crust is golden, about 25 minutes. Rotate the baking sheet, reduce the oven temperature again to 375 degrees and continue to bake until the juices are bubbling and the crust is deep golden brown, 30 to 35 minutes longer. Transfer the pie to a wire rack and cool to room temperature before serving.
– After rolling top crust, use mini cookie cutters or sharp knife to add vent holes.
-Design a lattice top crust when your heart desires.
-Even though many cookbooks suggest a glass pie plate – I prefer tin!
-It’s important to track down sour cherries for a great-tasting cherry pie because sweet cherries lose their flavor once cooked.
-If you are using frozen cherries – make sure you thaw completely and drain before preparing your filling. If you don’t do this…your pie will be too runny.
-TO MAKE AHEAD: This pie can be stored at room temperature, wrapped tightly in aluminum foil, for up to 2 days. It’s actually better if you let it set for at least 24 hours before baking.
A MUST! – Find a good cherry pitter. Mine is a dandy! Bought it at a farmer’s market.