Celebrate National Cherry Month by baking a cherry pie. Cherry pie is often regarded as the “Great American Dish” in the United States. Serve this traditional favorite dessert with whip cream and ice cream.
Recipe courtesy of Peter Sterk
4 cups fresh or frozen tart cherries
1 – 1 ½ cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract (optional)
Your favorite pie crust or pie dough recipe for 2 crust pies
1 ½ tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle
1) Preheat oven to 375 degrees.
2) Place cherries in medium saucepan and place over heat. Cover. After cherries lose considerable juice, which take a few minutes; remove from heat.
3) In a small bowl; mix sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add almond extract, if desired, and mix.
4) Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from heat and let cool. If the filling is too thick, add a little water, to thin out; add a little more cornstarch.
5) Use your favorite pie dough. Prepare crust. Divide in half. Roll out each piece large enough to fit into an 8 – 9 inch pie pan.
6) Pour cooled cherry mixture into the crusts. Dot with butter. Moisten edge of bottom crust. Place the top crust on and flute the edge of the pie.
7) Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
8) Bake for about 50 minutes. Remove from oven and place on a rack to cool.
By: Cheri Cola