Cherry Pie

cherry pieTotal Time: 1 hr 30 min
Prep: 20 min
Cook: 1 hr 10 min
Yield: 1 (8-inch) pie
Level: Intermediate

• 4 cups fresh or frozen tart cherries
• 1 to 1 1/2 cups granulated sugar
• 4 tablespoons cornstarch
• 1/8 tablespoon almond extract (optional)
• Your favorite pie crust or pie dough recipe for 2 crust pie
• 1 1/2 tablespoons butter, to dot
• 1 tablespoon granulated sugar, to sprinkle

Place the cherries in a medium-sized saucepan, placing over the heater and covering with a lid. After the cherries give considerable juice – a process that takes a couple of minutes, remove them. In a small container, mix the cornstarch and sugar together. Pour the mixture in the hot cherries, mixing well. Add some almond extract if preferred and mix. Return the concoction to the stove, cooking on a low flame until thickened and stirring frequently. Remove the pan from the heat, letting it cool. If its filling is a bit too thick, pour a little water, and if it is too thin – mix in a little bit more cornstarch.

Preheat your oven to 375 degrees F.

Use a selected pie dough recipe. Make your crust and divide it into halves. Roll out a piece big enough to fit in an 8- or 9-inch pan. Pour the cooled cherry mixture in the crust. Dot it with butter to moisten the edges of the bottom crust. Put the top crust on, fluting the edges of your pie. Make a slit right in the middle of your crust so the steam can escape. Sprinkle the pie with sugar.

Bake for around 50 minutes. Lift from the oven, placing it on a rack for cooling.