Name: Sweet Cherry Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Pie dough for top and bottom 9 or 10-inch pie (see pie crust recipe ) -; 5 cups sweet cherries, pitted -; 1/2 cup sugar -; 1/2 teaspoon almond extract -; 1 tablespoon lemon juice -; 6 tablespoons cornstarch -; 2 teaspoons of butter, cut into small pieces -; 1 large egg -; Coarse sugar for sprinkling -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Sweet Cherry Pie

1. Pie dough for top and bottom 9 or 10-inch pie (see pie crust recipe ) -

2. 5 cups sweet cherries, pitted -

3. 1/2 cup sugar -

4. 1/2 teaspoon almond extract -

5. 1 tablespoon lemon juice -

6. 6 tablespoons cornstarch -

7. 2 teaspoons of butter, cut into small pieces -

8. 1 large egg -

9. Coarse sugar for sprinkling -

How to cook deliciously - Sweet Cherry Pie

1. Stage

Make the cherry filling: Place the pitted cherries, sugar, almond extract, lemon juice and cornstarch in a large bowl. Toss until the cherries are well coated with the sugar and other ingredients.

2. Stage

Roll out the bottom crust: On a lightly floured clean surface, roll out the bottom crust. Form it into a 9- or 10-inch pie pan. Using kitchen scissors, trim the edges so that they extend beyond the edge of the pie pan by 1 inch. Place in the refrigerator while you roll out the top crust.

3. Stage

Roll out the top crust: Roll out the top crust to about the same size as the bottom crust. If you want to make a lattice top (it's pretty and it's easy to do) follow these instructions for making a lattice pie crust .

4. Stage

Fill the pie: Use a slotted spoon to lift the cherries out of the bowl and put them in the pie plate. (Leave any excess liquid behind.) Dot with small dabs of butter. Cover with the top crust. Trim the edges. Crimp to seal the edges together.

5. Stage

Score the pie and chill: Score the top crust with several cuts so that the steam can escape while the pie is cooking (unnecessary if you are making a lattice crust). Chill the pie for 30 minutes before cooking.

6. Stage

Preheat the oven to 425°F.

7. Stage

Brush with egg wash (optional): In a small bowl, whisk the egg with a tablespoon of water or milk. Use a pastry brush to brush over the top crust. Sprinkle the top with coarse sugar.

8. Stage

Bake: Place the pie on the middle rack, with a baking sheet on the rack below to catch any pie drippings. Bake for 15 minutes, then reduce the temp to 350°F and cook for 45 to 55 minutes longer, or until the crust is nicely browned and the filling is thick and bubbly.

9. Stage

Allow to cool completely before serving: Store pie covered with plastic wrap at room temperature for 3 days or in the fridge for up to 5 days.