This week we are going to baked a classic Cherry pie. Did you know the Oregon Cherry Growers Ass. are the largest growers/producers of sweet cherries in the world! Cherries are very high in melatonin, antioxidants, fiber and vitamin C. Tart cherries reduce urate levels and help to relieve muscle and back pain. They have high levels of anthocyanins, which reduce inflammation. See you are so much smarter now. Who knew pie could be so healthy!
Cherry pie is a great pie for beginners because there are just a few ingredients. For this pie you will need:
1. ( 2 ) 14.5 oz. cans of water packed cherries-well drained (not the gloppy pie filling stuff)
2. 1 16oz bag frozen dark cherries-thawed slightly (when in season use 4 cups pitted fresh cherries)
3. 1 1/3 cups granulated sugar
4. 1/4 cup cornstarch (cornflour for my UK friends)
5. 1/4 tsp almond extract (real thing please..fake flavors taste fake)
6. 2 TBL butter
7. Prepare your crust according to my pie crust recipe on right side bar >>>>>>>>>>>>
8. Line pie pan with bottom crust..leave edges untucked
Mix your cherries/sugar/cornstarch and almond extract.
Roll out the second half of your dough and with a sharp knife or pizza cuter, cut strips about 3/4 in.
When laying out your lattice use the longest strips in the center and the shorter ones towards the sides
Dot the pie with butter. Lay 5-7 strips across your filling..fold back every other and add cross strips as shown. If you are not a perfectionist you can always just lay one layer down and lay the second right over those without weaving. The look will be almost identical and believe me..it will taste the same. Don't stress out over the weaving part. Once it's covered in vanilla ice cream, no one will see the top crust anyway ;-) Once all your strips are placed, go around the edge crimping under as you go. Now do our 'poke and crimp' like in the movie Legally Blonde...'Poke..and ..Crimp'. Did you guys get that joke?
Ok, enough dancing...back to the pie. After 'Poking & Crimping' the edge, this is what your pie will look like..pretty isn't she? Now just like the other pies, we need to brush the top crust with a beaten egg white and sprinkle some sugar over it to make it sparkle.
I wanted to show you the metal pie crust rings I use religiously. So much easier than the crimped foil I used to use before I discovered these. Again..if your pie is browning too quickly, lay a piece of foil loosely over the top. Pay no attention to the pan of pie crust cookies...I'm not sharing!
After baking in a 425 degree oven for about 40-50 minutes and bubbly, this is what you will have. I would recommend placing a sheet of foil on your oven floor to catch any juices..with cherry pie, there is always an overflow of bubbly juice. That is the sign of a great homestyle fruit pie.
I love the two tone coloring of the light and dark cherries and all that fabulous sweet juice with a hint of almond to enhance the flavor. Can I cut into it yet!!!!!!
I personally like my cherry pie to be juicy and not too firm. If you prefer a firmer filling, add more cornstarch. The extra juice is lovely on the vanilla ice cream that you will be serving with the pie...you are serving vanilla ice cream...aren't you?????
Just look at those plump cherries, that sweet juice and the flaky tender crust.....hungry yet?
You'll have to excuse me now..I hear a piece of pie calling my name. I hope you give this pie a go, I know you will love it. See you next Friday for another scrumptious pie.
Until next time..be kind and stay creative.