Fresh Cherry Pie
“If you’re looking to learn how to make a cherry pie, this recipe is the place to start. This ruby-red cherry pie is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too. I like to make a few of these cherry pies throughout the summer.” —Josie Bochek, Sturgeon Bay, Wisconsin
|Servings||Prep Time||Cook Time|
|8servings||25minutes||55minutes + cooling|
|55minutes + cooling|
- 1-1/4 cups sugar
- 1/3 cup cornstarch
- 1 cup cherry juice blend
- 4 cups fresh tart cherries pitted or frozen pitted tart cherries, thawed
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp almond extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2/3 cup shortening
- 5 to 7 tbsp cold water
- 1 large egg beaten, optional
- Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract; set aside.
- 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 dough in half so that one ball is slightly larger than the other.
- On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. If desired, brush with egg wash.
- Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.
1 slice: 466 calories, 17g fat (4g saturated fat), 23mg cholesterol, 161mg sodium, 73g carbohydrate (41g sugars, 2g fibre), 5g protein.