Sweet Cherry Pie Recipe

Sweet Cherry PieWe have used half a cup of sugar in the filling, so our pie is not too sweet. You might want to put more or less sugar, according to how sweet you like the pie to be, also how sweet the cherries are.

• Pie dough for top and bottom 9 or 10-inch pie (see pie crust recipe)
• 5 cups sweet cherries, pitted
• 1/2 cup sugar
• 1/2 teaspoon almond extract
• 2 Tbsp lemon juice
• 3 Tbsp corn starch
• 1 Tbsp of butter, cut into small pieces
• 1 egg
• Coarse sugar for sprinkling

1. Place your pitted cherries, almond extract, sugar, cornstarch and lemon juice in a big bowl. Toss the mix until the cherries are coated with all ingredients plus the sugar.
2. On a slightly floured, cleaned surface, roll out your bottom crust. Make it into a 9- or 10-inch pie circle. Use kitchen scissors to trim the edge so that it extends beyond the edges of your pie pan by one inch at most. Place it in the refrigerator as you roll out the upper crust.
3. Roll the top crust out to around the same form as the bottom one. Put the filling into the pie plate. Place small bits of butter all around. Cover it with your top crust of if you have made a lattice cover. Trim its edges. Crimp and seal the edges alltogether. Score your top crust with lots cuts so the steam may escape as the pie is being cooked - unnecessary if you’re making the lattice crust. Refrigerate it for thirty minutes before cooking.
4. Optional egg wash Whisk the egg in a small bowl with a tablespoon of milk and water. Using a pastry brush, brush over the upper crust. Sprinkle it with coarse sugar.
5. Preheat your oven to 425°F. Put the pie intp the middle rack, and place a baking sheet below so as to catch all pie drippings. Bake for fifteen minutes, and reduce the temperature to 350°F, cooking for 35 to 45 mins longer. Alternatively, follow the crust – it should get nicely browned, while the filling - thick and bubbly.
6. Allow it to cool completely and then serve.

Yield: Makes 8 servings.