Fresh Cherry Pie
Fresh Cherry Pie
Prep Time: 25 min
Bake Time: 55 min + cooling
1-1/4 c sugar
1/3 c cornstarch
1 c cherry juice (didn't want to spend a ton so we used Juicy Juice Cherry)
4 c fresh tart cherries, pitted, or frozen pitted tart cherries, thawed
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp almond extract
Pie Crust
1. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmet and extract; set aside.
2. On a lightly floured surface, roll out half of pie crust to fit in a 9-inch pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make lattice crust. Trim, seal and flute edges.
3. Bake at 425 for 10 minutes. Reduce heat to 375; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack.
Yield: 8 servings
From Taste of Home Annual Recipes 2007
Ken's rating: *****
Chalsea's Rating: *****
Holy YUM! I don't really like cherry pies (so why did you make one?), but I had a whole bag of cherries that I knew I couldn't hoover before they'd go bad. We were headed to our friend's house for dinner and I thought this would be great. It WAS! I'm thinking that maybe I just don't like that crappy cherry pie filling because this pie was spectacular!
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