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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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As hard as sour cherries are to find, recipes for real cherry pie are also becoming scarce. Here's my grandmother's - we had sour cherry trees all over the farm, and I never saw cherries in a can until I was long gone from home. Read more . We got sour cherries at the local Amish farmers' market yesterday, so I'm making pie today. I wouldn't make this by substituting sweet cherries, by the way. If you can't find sour cherries, buy them canned and use one of the billions of canned cherry pie recipes. You'll need a pitter. The hand pitters are cheap, and can be used for olives, too. Ingredients:
your favorite pie crust recipe for 2 crusts |
4 c. (2 quarts) sour cherries, pitted |
1 3/4 - 2 c. sugar (depending on how sour the cherries are) |
6 t. flour |
1 t. almond extract (not artificial!) |
2 t. butter |
Directions:
1. Preheat oven to 425.
2. Line a pie pan with crust. Mix filling ingredients (except butter) and fill. Dot with the butter, cut into small bits.
3. Lattice tops are easy (see pictures). Roll the crust out a good three inches larger than the pie pan. Cut off the pieces on the far left and right (they're useless). Cut the remainder into ten strips. No, they don't have to be perfect. Why do you want your pie to look like it was made by a machine?
4. Lay five of the strips (every other one) evenly in one direction across the top of the pie. Fold the first, third, and fifth strips nearly all the way back, and lay the shortest of the remaining strips across the pie right at the fold. Fold the strips back over the pie, then fold the alternate strips (second and fourth) back to the cross strip. Lay another strip across, and again, fold the strips over it. Repeat the process with the remaining strips. Crimp the crust all the way around, crimping the strips under the crust.
5. These pies are messy. Unless you want to clean your oven, line a baking sheet with foil, and bake the pie on it!
6. Bake for 40-50 minutes, until the crust is golden, and the pie is bubbly. Eat with lots of vanilla ice cream.
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