Hello to everyone, on this beautiful blue sky, Florida day. It’s a great day for a pie! Cherries are not in the stores, as of now. This pie was made last year. I can hardly wait for the bing cherries to hit the grocery stores!
First of all, you will need two pie crusts. So buy them or make them up.
5 c of pitted and de-stemmed bing cherries that are rinsed well before pitting them.
1/4 c cornstarch 3/4 c sugar
1/8 tsp salt 1 TBSP lemon juice
1/2 tsp almond extract 1 tsp vanilla extract
1 egg whisked for the top glaze on pie 1/8 c sugar to sprinkle over the glaze
Use a large bowl and add in the cornstarch, 3/4th c sugar, salt, lemon juice, and extracts. Mix together with a spoon.
Add in the cherries and spoon mix to coat the cherries.
Use a large skillet to pour this mixture into. On medium heat, cook while stirring all the way through the cooking time of 9 minutes. Until it starts to thicken. Then reduce heat to low and cook for a minute or two.
Put this into a large bowl to cool to room temperature.
Next, you spoon the cherry pie mixture into the bottom crust. Add the top crust over the pie. Use a tiny dish of cold water to crimp the pie shells together (pinch).
Cut four small holes in the top crust for the steam to be able to escape.
Brust the top with the egg wash (can add 1 TBSP of milk) to the egg.
Sprinkle with 1/8 c of sugar. Refrigerate pie for one hour. Pre-heat oven to 350 degrees and bake for one hour on the middle oven rack.
When this cools down after 3 or 4 hours, then it is ready to enjoy!
This ii a good pie and I hope that you try this.
Thanks for stopping by and do visit again I post again on Sat-Tue and Thursday. Thank you. Connie B.
#CONNIEBRECIPESWISDOMFORPENNIES
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