I saw some luscious-looking cherries at the supermarket the other day, and only one thing came to mind: Cherry pie. Normally, I'm not much of a "pie" person, but something just came over me, and I had to have cherry pie! So, I made it! And it was delicious. And fun to make. And, good god, did my house smell amazing.
Here is a recipe for what very well may be The Best Cherry Pie of Your Life. Try it. You won't be sorry. And if you have a better recipe, please share with the class -- this one's hard to beat!
Fresh Cherry Pie adapted from Taste of Home
- 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 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup shortening
- 5 to 7 tablespoons cold water
1. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.
2. 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 pastry in half so that one ball is slightly larger than the other.
3. On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
4.Bake at 425 for 10 minutes. Reduce heat to 375; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack.
Image via Totally Baked/Flickr