Cherry Pie Recipe
Make your palate fall in love with this Cherry Pie recipe. The flavor of Fruits makes this dish all the more appetizing. This Cherry Pie when served as a Dessert will bring happiness in your dining room. In my estimation, if one is a chef, one needs to have a personal recipe of Cherry Pie, just like I do.
Ingredients
Ingredients for a 9 inch, 2 crust pastry
2 (16 ounce) cans water-packed, pitted, tart red cherries
1 cup sugar
1/3 cup flour
1/8 teaspoon salt
1/2 teaspoon lemon extract
2 tablespoons butter or margarine
Water
Sugar
Directions
Prepare pie crust pastry according to package directions or favorite recipe.
Roll out 1/2 of the pastry and line a 9 inch, heat-resistant, non-metallic pie plate.
Roll out remaining dough and cut into 6 strips, 1/2 inch wide, and set aside; cover with a clean cloth towel.
Drain cherries and set aside.
Reserve 1/2 cup of the liquid.
Mix together the 1 cup of sugar, the 1/3 cup of flour and the salt in a medium sized, heat-resistant, non-metallic bowl.
Gradually add the cherry liquid; mix until smooth.
Heat, uncovered, on roast for 5 minutes or until thickened and smooth; stir occasionally.
Stir in lemon extract.
Add cherries to sauce and mix gently.
Pour cherries into pastry lined pie plate.
Dot with butter.
To make a lattice top, place 3 strips of pastry at equal intervals across the top of cherries, using one of the largest strips for the center, and the shorter ones for the sides.
The ends should extend over the edges of the lower crust.
Lay remaining 3 strips crosswise to form lattice, weaving if desired.
Trim strips to fit the edge of the lower crust.
Turn the pastry edge from the lower crust over the ends of the strips.
Pinch or flute, as desired, to seal the edge.
Brush strips with water and sprinkle with granulated sugar.
Preheat a conventional oven to 450°F.
Heat pie, uncovered, on full power 7 to 8 minutes, or until juice starts bubbling and fruit is just about tender.
Cook in the preheated conventional oven 10 to 15 minutes, or until the top crust is golden brown.
Roll out 1/2 of the pastry and line a 9 inch, heat-resistant, non-metallic pie plate.
Roll out remaining dough and cut into 6 strips, 1/2 inch wide, and set aside; cover with a clean cloth towel.
Drain cherries and set aside.
Reserve 1/2 cup of the liquid.
Mix together the 1 cup of sugar, the 1/3 cup of flour and the salt in a medium sized, heat-resistant, non-metallic bowl.
Gradually add the cherry liquid; mix until smooth.
Heat, uncovered, on roast for 5 minutes or until thickened and smooth; stir occasionally.
Stir in lemon extract.
Add cherries to sauce and mix gently.
Pour cherries into pastry lined pie plate.
Dot with butter.
To make a lattice top, place 3 strips of pastry at equal intervals across the top of cherries, using one of the largest strips for the center, and the shorter ones for the sides.
The ends should extend over the edges of the lower crust.
Lay remaining 3 strips crosswise to form lattice, weaving if desired.
Trim strips to fit the edge of the lower crust.
Turn the pastry edge from the lower crust over the ends of the strips.
Pinch or flute, as desired, to seal the edge.
Brush strips with water and sprinkle with granulated sugar.
Preheat a conventional oven to 450°F.
Heat pie, uncovered, on full power 7 to 8 minutes, or until juice starts bubbling and fruit is just about tender.
Cook in the preheated conventional oven 10 to 15 minutes, or until the top crust is golden brown.
