Fresh Cherry Pie
Chad works for a wonderful family who has a cherry orchard. Last Spring Chad was able to pick a few cherries when they were through harvesting. I've always like cherry pie, but never knew how good it was with fresh cherries.
Recipe:
Recipe:
5 C tart cherries, fresh or frozen
1¼ C sugar
2⅔ Tbs quick-cooking tapioca
¼ tsp salt
½ tsp almond flavoring
½ tsp vanilla
2 Tbs fresh lemon juice
1½ Tbs butter
4 drops red food coloring (optional)
Sugar for top
Perfect Pie Crust
Mix dry ingredients together and combine with cherries, lemon and flavorings. Pour into 9-10 inch pastry-lined pie plate. Cut butter into pieces and put on top of cherries. Top pie with vented pastry, seal and flute edge, and sprinkle top with sugar. Bake 425°F for 10 minutes. Lower heat to 375°F for 40-45 minutes, until top crust is completely cooked.
1¼ C sugar
2⅔ Tbs quick-cooking tapioca
¼ tsp salt
½ tsp almond flavoring
½ tsp vanilla
2 Tbs fresh lemon juice
1½ Tbs butter
4 drops red food coloring (optional)
Sugar for top
Perfect Pie Crust
Mix dry ingredients together and combine with cherries, lemon and flavorings. Pour into 9-10 inch pastry-lined pie plate. Cut butter into pieces and put on top of cherries. Top pie with vented pastry, seal and flute edge, and sprinkle top with sugar. Bake 425°F for 10 minutes. Lower heat to 375°F for 40-45 minutes, until top crust is completely cooked.
For using canned cherry pie filling: Add 1/4 C sugar and 1/2 tsp almond extract to the can of pie filling. Put the butter on top as above.
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