Cherry Pie
Ingredients
The pie crust
-
1
recipe
unbaked double pie crust
The filling
-
5
cups
sweet cherries, pitted
-
½
cup
sugar
-
1
Tbsp.
fresh lemon juice
-
1
tsp.
fresh lemon zest
-
½
tsp.
almond extract
-
½
tsp.
vanilla extract
-
¼
cup
corn starch
-
1
Tbsp.
butter, cut into tiny pieces
-
1
Tbsp.
milk
-
to taste
sugar for sprinkling
Instructions
- Preheat the oven to 425°F.
- In a large bowl, toss together the pitted cherries, sugar, lemon juice, lemon zest, almond extract, vanilla extract, and corn starch until evenly coated.
- Roll out the bottom pie crust and lay it in a 9-inch pie pan, then transfer the cherry filling to the crust and sprinkle with butter.
- Roll out the top pie crust and either place it over the filling or cut it into strips for a lattice design.
- Brush the pie crust with milk and sprinkle with sugar, if desired. Refrigerate for at least 30 minutes or freeze for 10 minutes before baking.
- Place the pie in the oven on the middle rack, with a baking sheet below to catch drippings. Bake for 15 minutes, then reduce the temperature to 350°F and bake for an additional 35-45 minutes until golden and bubbly.
- Remove from the oven and allow to cool completely before serving.
Nutrition Facts (estimated)
Servings
12-16 slices
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
2g
Sodium
20mg
Cholesterol
20mg
You might also like