Description
Good ol’ cherry pie…
Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 1 (20 ounce) can pitted sour cherries
- 1 cup white sugar
- ⅓ cup all-purpose flour
- ⅛ teaspoon salt
- 2 tablespoons butter
- ¼ teaspoon almond extract
- ¼ teaspoon red food coloring (Optional)
- 1 egg yolk
Instructions
- Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
- Drain cherries
- reserving 1 cup liquid. In a saucepan combine sugar
- flour and salt. Stir in cherry liquid and bring to a boil
- stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
- When mixture is thickened
- add butter
- almond extract
- food coloring and cherries. Cover and refrigerate.
- On lightly covered surface
- roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel
- cut eight 1/2 inch strips.
- Pour cooled cherry filling into pie dish. Place pastry strips horizontally
- then vertically
- across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes
- and cool before serving.
Servings: 8