A few weeks ago I shared a photo of a cherry pie on my Instagram. I’ve had several friends ask me for the recipe so I thought I would share it with you. I’m sorry the picture isn’t that great. I snapped it with my phone not thinking I would use it on the blog. For us, there isn’t a better summer dessert. I’ve told you before that I’m not a baker. My husband is the pie expert in our family. His pies are always so pretty, and not to mention pretty tasty as well! I don’t have the patience for baking, but I sure am glad my hubby and girls do.
- 4-5 cups fresh or thawed frozen pitted cherries
- 1 to 1½ cups sugar, depending on how tart your cherries are
- ¼ cup cornstarch
- 1 teaspoon lemon zest
- ¼ teaspoon almond extract
- 1½ tablespoons butter
- 1 recipe of your favorite pie crust recipe for a double crust pie
- water or milk for brushing on your pie crust
- 2 tablespoons sugar for sprinkling on crust
- Preheat oven to 375 degrees.
- Place the cherries in a medium saucepan and place over medium heat. Bring the cherries to a simmer. Cover and reduce the heat to low. Simmer for about 10 minutes or until the cherries release their liquid, stirring often.
- Meanwhile, while the cherries are cooking combine the sugar and the cornstarch in a small bowl.
- Stir into the cherries after they have released their liquid and bring back to a simmer and continue cooking for a few more minutes until thickened.
- Remove from the heat to cool. Stir in the lemon zest and almond extract.
- Place pie crust in a 9" deep pie dish.
- Pour cooled cherry filling in pie dish.
- Dot with butter.
- Moisten the edges of the crust. Cut the other pie crust into strips if making a lattice pie or cover the pie with the remaining crust. Be sure to cut slits in the top of the pie if not making a lattice.
- Crimp the edges of the pie with your fingers or a fork.
- Brush the top of the pie with water or milk and sprinkle with sugar.
- Bake for 50-55 minutes. Cover the edges of the pie with foil if they start to brown too quickly.
- Cool pie on a wire rack for about 30-45 minutes before serving.
Linked to the following parties:
Our very own Weekend Potluck
Buns In My Oven What’s Cookin’ Wednesday
Miz Helen’s Country Cottage Full Plate Thursday