If you had trouble accessing the Preacher Tuna Salad recipe yesterday, I apologize. I accidentally posted it twice and deleted the original, making the link most everyone got lead to nowhere. You can click here to view the recipe.With the 4th of July holiday quickly approaching, I thought it was about time I shared my favorite cherry pie recipe. Maybe it’s all the red, but it just seems very festive to me! :) There’s nothing fancy about it, unless you consider a lattice top crust fancy, but it’s a very good pie and excellent with a scoop of vanilla ice cream. I love the flavor the almond extract adds, to me it is the essential key to a good cherry pie.
I love my Perfect Pie Crust above all others, and is the crust pictured here. I highly recommend it for any and all pies, but truth be told, I just as often use a box of Pillsbury refrigerated pie crusts. Judge me if you must, but it saves so much time! If you buy pre-made crusts, don’t bother with generic/off-brands, they are awful. Pillsbury is pretty good if you don’t have time to make your own.
Classic Cherry Pie
Pastry for a two-crust pie
1 cup granulated sugar
¼ cup cornstarch
2 (14.5 oz) cans tart cherries in water
2 tablespoons butter
1 teaspoon almond extract
½ teaspoon red food coloring (optional)
Milk & coarse sugar for top crust
Preheat oven to 375 degrees. Roll out one pie crust and line a 9” pie plate; place in refrigerator. In a large saucepan, combine the sugar & cornstarch and mix well. Drain the juice from the cherries into the pan with the sugar & cornstarch; set the cherries aside. Stirring constantly, cook the juice mixture over medium heat, until bubbling and thickened. Remove from heat and stir in butter, almond extract, and food coloring, if desired, until butter is melted. Stir in the cherries. Spoon into prepared pie plate. Roll out second disc of dough and cut into strips with a pastry wheel or pizza cutter. Arrange strips on top of filling to make a lattice design. Seal and flute edges. Brush milk over crust and sprinkle with sugar. Place on middle oven rack and put a cookie sheet below to catch any spillover. Bake 30 minutes, then put a pie shield on the pie to protect the crust from over-browning. Bake another 15 minutes, or until crust is golden brown and filling is bubbling. Cool at least two hours or overnight before serving.
Veronica’s note: I tend to cook my fruit pie filling until extremely thick, as I prefer my pies not to run at all when cut, as you can see in the photos. If you like yours to run a little, just follow the directions and you’ll be fine. My weirdness for cooking it until nearly cement is not included in them. :) Also, I have a step-by-step video tutorial on another pie that includes how to make a lattice design here.
**Be sure to visit my “Current Favorites” in the sidebar at the right for other recipes that would be a great addition to your July 4th menu.**