Always Delicious Cherry Pie
Ingredients
- Servings: 1
- 1 deep dish pastry for double crust
- 2 (16.5 ounce) cans pitted dark sweet cherries, drained with syrup reserved
- 1 (16 ounce) can pitted sour cherries, drained
- 3/4 cup white sugar
- 3 tablespoons arrowroot powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter, melted
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/8 teaspoon red food coloring
Recipe
Preparation Time: 25 mins
Cook Time: 50 mins
Ready Time: 4 hrs 15 mins
- preheat oven to 425 degrees f (220 degrees c). on a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. roll out top crust, and set aside.
- measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. mix together sugar, arrowroot powder, cinnamon, and salt. stir into syrup until dissolved. increase heat to high, and bring syrup to a boil. cook for 1 to 2 minutes, or until thickened. remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring.
- in a large bowl, combine cherries and thickened syrup. gently toss until evenly coated. pour filling into pie crust. cover with top crust, and crimp edges with fork. make a few fork vents in top pie crust to allow steam to escape during baking.
- bake in preheated oven for 20 minutes, then reduce heat to 375 degrees f (190 degrees c). continue to bake for 30 minutes. allow to cool for 3 hours before serving.
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