Best Ever Cherry Pie: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=50-55 min @ 375 |Source=Eric Walljasper (Bethany) |Yield=9" deep dish pie |Rating={{Delicious}} }} === Ingredients === * 2 x 14.5-16..." |
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| Line 12: | Line 12: | ||
* dash salt | * dash salt | ||
* 1 T butter | * 1 T butter | ||
* 1/4 | * 1/4 t vanilla | ||
* 1/4 t almond extract | |||
* 1/4 - 1/2 t ground cloves<ref>Adjust the spices to taste.</ref> | * 1/4 - 1/2 t ground cloves<ref>Adjust the spices to taste.</ref> | ||
* 1/8 t ground ginger | * 1/8 t ground ginger | ||
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=== Preparation === | === Preparation === | ||
Drain the cherries, reserving 1 cup liquid. In a saucepan, combine 3/4 c sugar, cornstarch, and dash of salt. Stir in reserved cherry liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in remaining sugar, cherries, butter, | Drain the cherries, reserving 1 cup liquid. In a saucepan, combine 3/4 c sugar, cornstarch, and dash of salt. Stir in reserved cherry liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in remaining sugar, cherries, butter, extracts and spices. Cool a bit. | ||
Fill pastry-lined 9" pie plate with cherry mixture. Cover with top pastry, flute edges, and vent. Brush pastry with milk; sprinkle with cinnamon-sugar. Cover edge with foil and bake for 25 minutes at 375. Remove foil and continue baking for 25-30 minutes or until crust is golden. | Fill pastry-lined 9" pie plate with cherry mixture. Cover with top pastry, flute edges, and vent. Brush pastry with milk; sprinkle with cinnamon-sugar. Cover edge with foil and bake for 25 minutes at 375. Remove foil and continue baking for 25-30 minutes or until crust is golden. | ||
Revision as of 02:09, 31 January 2021
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | 50-55 min @ 375 |
| Source | Eric Walljasper (Bethany) |
| Yield / serves | 9" deep dish pie |
| Rating | Delicious |
Ingredients
- 2 x 14.5-16 oz cans pitted tart red cherries (water packed)
- 1 1/2 c sugar, divided
- 1/3 c cornstarch
- dash salt
- 1 T butter
- 1/4 t vanilla
- 1/4 t almond extract
- 1/4 - 1/2 t ground cloves[1]
- 1/8 t ground ginger
- 1/8 t ground cinnamon
- double-crust pastry
Preparation
Drain the cherries, reserving 1 cup liquid. In a saucepan, combine 3/4 c sugar, cornstarch, and dash of salt. Stir in reserved cherry liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in remaining sugar, cherries, butter, extracts and spices. Cool a bit.
Fill pastry-lined 9" pie plate with cherry mixture. Cover with top pastry, flute edges, and vent. Brush pastry with milk; sprinkle with cinnamon-sugar. Cover edge with foil and bake for 25 minutes at 375. Remove foil and continue baking for 25-30 minutes or until crust is golden.
Notes
- ↑ Adjust the spices to taste.
