Thursday, December 26, 2013

Cherry Pie

Source: King Author Flour Presidential Cherry Pie
Yield: 1 9" pie

One double pie crust
16 oz. bag frozen sour cherries
2/3 cup sugar
1/3 cup Clear Jel
3/4 teaspoon almond extract
1/4 teaspoon salt
2 tablespoons butter, optional

Preheat oven to 425.

Line a standard (nont deep dish) pie plate with pie crust and set aside.

Thaw cherries completely and drain juice unto a large pot over medium high heat. Reduce juice to approximately 1 3/4 cups. Remove pot from heat and pour concentrated juice into a heat proof container.

Move cherries to the pot. Add 1 cup sugar, 1 cup of concentrated juice, and almond extract. Stir to combine while cooking over medium high heat.

In a small bowl combine 1/3 cup Clear Jel and remaining 1/3 cup sugar, add to the pot with the cherries and cook to desired thickness. Cool for about 5 minutes to test thickness before filling pastry.

Spoon filling into the pastry-lined pan.

Roll out the second crust and place it on top of the filling. Cut slits into the top to vent steam, and seal the top and bottom crusts together, fluting with your fingers or a fork. (You may also choose to make a woven lattice crust.)

Place the pie on a parchment-lined (to catch any spills) baking sheet, and bake in a preheated 425°F oven for 40 to 45 minutes, until the crust is golden brown and the fruit is bubbling.

Remove the pie from the oven, and cool completely on a rack before slicing, so the filling can set.

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