Great Cherry Pie
Baking this classic favorite is as easy as pie. This pie has all the sweet and juicy filling you want out of a cherry pie. It is the cherry on top of all your dessert recipes.
Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 2 1/2 cup(s) pitted sour cherries
- 1 cup(s) white sugar
- 1 egg yolk
- 33/100 cup(s) all-purpose flour
- 1/8 teaspoon(s) salt
- 2 tablespoon(s) butter
- 1/4 teaspoon(s) almond extract
Instructions
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Preheat oven to 425 degrees.
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Make pastry and refrigerate.
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Drain cherries, reserving 1 cup liquid.
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In a saucepan combine sugar, flour and salt.
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Stir in cherry liquid and bring to a boil, stirring often.
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Reduce heat and simmer for 5 minutes allowing mixture will thicken.
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When mixture has thickened, add butter, almond extract, and cherries.
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Cover and refrigerate mixture.
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On covered surface, roll out half of the pastry into an 11 inch circle.
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Put into 9 inch pie dish.
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Roll other half of pastry into another 11 inch circle.
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With a knife or pastry wheel, cut eight 1/2 inch strips.
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Pour cooled cherry filling into pie dish.
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Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk.
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Bake 30 to 35 minutes, and cool before serving.
Nutrition
Calories: 2289.12kcalCarbohydrates: 361.46gProtein: 22.14gFat: 88.86gSaturated Fat: 31.42gCholesterol: 245.51mgSodium: 1430.98mgFiber: 13.92gSugar: 233.14g
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