Fresh Cherry Pie Recipe

Discussion in 'Recipes and Cooking' started by Pianolady, Jun 12, 2006.

  1. Pianolady

    Pianolady In Flower

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    CHERRY PIE

    1 cup sugar
    1/4 cup cornstarch
    1/4 teaspoon salt
    2/3 cup granadine syrup
    2 pounds fresh cherries--pitted
    1/2 teaspoon almond extract
    2 tablespoons butter
    Pastry for double-crust 9"
    2 teaspoons milk

    Combine sugar, cornstarch, and salt in a medium saucepan; stir mixture to remove lumps. Stir grenadine syrup into sugar mixture. Cook over medium heat until smooth, stirring constanly. Add cherries; simmer until liquid is thickened and transparent (about 4 minutes), stirring gently once or twice. Add almond extract and butter, stirring until butter melts; cool. Roll out half of pastry to 1/8" thickness on a lightly floured surface. Place in a 9" deep-dish pie plate; trim off excess pastry along edges.

    Pour cooled cherry mixture into pastry shell. Roll remaining pastry to 1/8" thickness; transfer to top of pie. Trim off excess pastry along edges. Fold edges under and flute. Cut slits in top crust for steam to escape. Brush top of pastry shell lightly with milk. Bake at 400ºF for 55 minutes or until golden brown (use a pie ring). Cool pie before serving.
     
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  3. eileen

    eileen Resident Taxonomist Staff Member Moderator Plants Contributor

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    Hey how did you know my favourite fruits are cherries AND I just bought some today!!! :D
     
  4. jubabe296

    jubabe296 Official Garden Fairy

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    Ohhhh! Cherry pie is soooo delicious!! Thanks for posting this wonderful recipe!!
     

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