 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Cherry is one of my favorite pies and I'm always looking for new ones to try. Ingredients:
1 1/3 cups sugar |
1/3 cup all-purpose flour |
4 cups fresh pitted unsweetened tart red cherries or 4 cups unsweetened frozen pitted tart cherries, thawed and drained |
1/4 teaspoon almond extract |
1 (9 inch) pastry for double-crust pie |
2 tablespoons butter, cut into small pieces |
1 tablespoon milk |
1 tablespoon sugar |
Directions:
1. In large bowl, combine sugar and flour; stir in cherries and extract.
2. Line a 9-inch pie plate with bottom pastry, trim to 1 inch beyond edge of plate.
3. Pour filling into crust.
4. Dot with butter.
5. Roll out remaining pastry; make a lattice crust.
6. Seal and flute edges.
7. With pastry brush, brush milk on top crust; sprinkle crust with sugar.
8. Cover edges loosely with foil.
9. Bake at 425 degrees F for 20 minutes.
10. Reduce heat to 375 degrees F.
11. Remove foil; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly.
12. Cool on wire rack.
|
|