Fresh Cherry Pie
Fresh sour cherry pie with a lattice crust — mildly sweet with notes of almond and cinnamon.
Ingredients
sugar
1-1/4 cups
cornstarch
1/3 cup
cherry juice
1 cup
fresh tart cherries (pitted or frozen pitted tart cherries, thawed)
4 cups
ground cinnamon
1/2 teaspoon
ground nutmeg
1/4 teaspoon
almond extract
1/4 teaspoon
PASTRY: all-purpose flour
2 cups
PASTRY: salt
1/2 teaspoon
PASTRY: shortening
2/3 cup
PASTRY: cold water
3 to 4 tablespoons
Instructions
1
Prepare Filling
In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.
2
Prepare Pastry
In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.
3
Assemble Pie
On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
4
Bake
Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack.
