Homemade Cherry Pie
Ingredients
The filling
-
2
pounds
frozen pitted tart cherries, thawed
-
¼
cup
cornstarch
-
¼
cup
water
-
¾
cup
cane sugar
-
½
teaspoon
cinnamon
-
½
teaspoon
ground ginger
-
¼
teaspoon
almond extract
-
a pinch
salt
The crust
-
1
recipe
Pie Crust, chilled at least 2 hours
-
1
large
egg
-
to taste
coarse sugar (optional)
For serving
-
to taste
vanilla ice cream
Instructions
- Strain the cherries to capture their juices and measure 1 cup of cherry juice.
- In a small bowl, mix cornstarch and water until smooth.
- Boil the cherry juice in a saucepan, add sugar, and then the cornstarch mixture to thicken.
- Combine the thickened juice with the cherries and stir in spices, almond extract, and salt. Let cool.
- Prepare the bottom crust and chill for 30 minutes.
- Preheat the oven to 425°F with a baking sheet inside.
- Prepare the top crust and chill until the bottom crust is ready.
- Assemble the pie by pouring in the cooled filling and weaving the top crust.
- Brush the lattice with egg wash and sprinkle with coarse sugar if desired.
- Bake for 20 minutes, then reduce heat to 375°F and bake for an additional 40-50 minutes.
- Allow the pie to cool completely for about 4 hours before slicing.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
50mg
Cholesterol
70mg
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