Sweet Cherry Pie
Ingredients
- top and bottom pie crust Pie dough
- 5 cups sweet cherries
- 1/2 cup sugar
- 1/2 teaspoon almond extract
- 1 tablespoon lemon juice
- 6 tablespoons cornstarch
- 2 teaspoons butter
- 1 large egg
- sprinkling Coarse sugar,
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Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Store pie covered with plastic wrap at room temperature for 3 days or in the fridge for up to 5 days.,Did you love this recipe? Let us know with a rating and review!
Source
Original recipe: View Original