> Cherry Pie
Cherry Pie

4 cups of fresh or frozen tart cherries
*If using frozen cherries, slightly thaw
1 cup of Granulated sugar
4 tablespoons Cornstarch
1/8 tablespoon Almond extract
1 pie dough or 1 pie crust (extra for topping if desired)
1 1/2 tablespoons Butter
For Topping:
1 pie pastry cut into long strips and woven on top
1 tablespoon sugar to sprinkle

Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool.
Preheat the oven to 375 degrees F.
Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
Bake for about 50 minutes. Remove from the oven and place on a rack to cool.
Serves 8

**This recipe works well as a mini-pie recipe too. Cut dough into eigths and divide cherry filling accordingly. We recommend our Bel Piatto Mini Pie Pans.

To view our blueberry pie recipe, click here!
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