|
What a better way to celebrate the Summer and the 4th of July then an Ole Fashioned Homemade Cherry Pie! Speaks to me of family time, BBQ, and Americana!! Fresh cherries (you can use tart or sweet) are in abundance right now so, get to pitting (it really isn't all that hard) and make some Cherry Pie!! ~Enjoy! Diane Mike's Ole Fashioned Cherry Pie Ingredients: 4 cups fresh (or frozen} tart or sweet cherries *or use home canned/preserved 1 to 1 1/2 cups granulated sugar (depending on sweetness of cherries) 4 Tbs cornstarch, or cook type clear-jel 1/4 tsp almond extract Your favorite pie crust or pie dough recipe for double crust pie (my recipe below) 1 1/2 Tbs butter, to dab on top of pie before top crust goes on 1 egg, for egg washing top crust 1 Tbs granulated sugar, to sprinkle onto top crust Directions: Place cleaned cherries in pot (cherries should be pitted and stemmed) and let cook 10-15 mins until juices are released. Stir together 4 Tbs cornstarch and 1 cup sugar and add to hot berries. Lower heat and stir in 1/4 tsp almond extract. Cook & stir for approx. 2-3 minutes, until thickened. Remove from heat and let cool, use as pie filling. *See crust below = Once crust is made and pie is filled (fruit can be mounded into center as it will cook down in oven) Place pats of butter around mounded berries. Brush the bottom crusts edge lightly with water using a pastry brush - this aides in both crusts adhering to each other. Top filled pie with top crust. Trim both crusts together to 1/2 inch from edge of pan. Crimp both crusts under or flute edges to seal in filling. Remember to cut slits on top of top crust to let steam escape during cooking (I also place my pies on a baking sheet while baking to catch any drips.) Use any leftover dough (from trimming crusts) to re-roll and cut into shapes if you want to decorate the top of your pie (I did shooting stars) Brush top crust with egg wash (whisk one egg in a cup or bowl) and sprinkle with sugar. Bake Cherry Pie at 375 for 50 minutes (or until top is golden brown.) Homemade Pie Crust Ingredients: 2 cups all-purpose flour 1/4 teaspoon salt *pinch of sugar if you want a slightly sweet crust 2/3 cup cold butter (10 Tbs plus 2 tsp) 1 egg yolk 4 to 5 tablespoons cold water (more if too dry) Directions: In a Cuisinart: Combine flour and salt, pulse for 2 seconds; cut butter up with a knife into small chunks and add to food processor. Pulse until mixture resembles coarse crumbs. Drop in egg yolk and enough water until flour is moistened, dough when pulsed should start to roll up into a ball on one side. Do not over mix; dough should be incorporated (not dry) and not sticky. Take dough out of food processor bowl and lay onto a lightly floured surface. Divide dough in half. Shape each half into ball. Flatten slightly and wrap each half of dough in plastic food wrap, you will need both halves to make this pie, place in refrigerator for one hour (you want butter in dough to chill again after being "worked" so that your pie crust is flakier when baked.) For this double crust pie, roll out one half of dough on lightly floured surface into 12-inch circle. Fold into quarters (or roll onto rolling pin and carry over to pie plate) Place dough into 9-inch pie pan sprayed with non-stick spray; unfold dough, pressing firmly but, gently against bottom and sides. Do the same with the second ball of chilled dough (making the top.) Once filled (fruit can be mounded into center as it will cook down in oven) Place pats of butter around mounded berries. Brush the bottom crusts edge lightly with water using a pastry brush - this aides in both crusts adhering to each other. Top filled pie with top crust. Trim both crusts together to 1/2 inch from edge of pan. Crimp both crusts under or flute edges to seal in filling. Remember to cut slits on top of top crust to let steam escape during cooking (I also place my pies on a baking sheet while baking to catch any drips.) Use any leftover dough (from trimming crusts) to re-roll and cut into shapes if you want to decorate the top of your pie (I did shooting stars) Brush top crust with egg wash (whisk one egg in a cup or bowl) and sprinkle with sugar. Bake Cherry Pie at 375 for 50 minutes (or until top is golden brown. Pie Crust Recipe & Photos by: Diane Baker for Canning and Cooking at Home  Mike's Ole Fashion Cherry Pie |
RSS Feed
