It must be summer. I made a Cherry Pie. These were the tart "Pie Cherries". The most difficult part was pitting them. I use holographic, flashy scare-tape to keep the birds away from the tree. I like using glass pie plates so I can see if the crust sides and bottom are nicely browned. Plus, I like how they bake. I used to use flour as a thickener but now use Clear Gel. I think it works better and looks better. My filling recipe - 4 cups pitted tart cherries 1 cup granulated sugar 1/2-cup Clear Gel starch 1 tsp salt 1/4 tsp almond extract 1 tbsp butter cut into chunks. mix almond extract into sugar, add the other dry stuff, mix with cherries, pour mixture into bottom crust, dot with butter, assemble top. The crust is a standard shortening crust per recipe on shortening container, with Sesame seeds rolled onto the top before assembling. Cover crimped edges with aluminum foil so the don't burn. I bake at 425F for 15 min then 375F for 45 more min.
That pie looks delicious Daniel and many thanks for the recipe. My husband doesn't like cherries - what a pity as that means I have eat all the cherry pie myself.
