Always Delicious Cherry Pie |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Sweet and sour cherry pie. Incredibly yummy with vanilla ice cream! Be sure to get the regular cherries, not cherry pie filling. Ingredients:
1 deep dish pastry for double crust |
2 (16.5 ounce) cans pitted dark sweet cherries, drained with syrup reserved |
1 (16 ounce) can pitted sour cherries, drained |
3/4 cup white sugar |
3 tablespoons arrowroot powder |
1/4 teaspoon ground cinnamon |
1/8 teaspoon salt |
1 tablespoon unsalted butter, melted |
1 teaspoon lemon juice |
1/2 teaspoon vanilla extract |
1/4 teaspoon almond extract |
1/8 teaspoon red food coloring |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. Roll out top crust, and set aside.
2. Measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. Mix together sugar, arrowroot powder, cinnamon, and salt. Stir into syrup until dissolved. Increase heat to high, and bring syrup to a boil. Cook for 1 to 2 minutes, or until thickened. Remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring.
3. In a large bowl, combine cherries and thickened syrup. Gently toss until evenly coated. Pour filling into pie crust. Cover with top crust, and crimp edges with fork. Make a few fork vents in top pie crust to allow steam to escape during baking.
4. Bake in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C). Continue to bake for 30 minutes. Allow to cool for 3 hours before serving.
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