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Cherry Pie IV
Cherry Pie IV
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Prep Time:
45 minutes
Cook Time:
55 minutes
Total Time:
360 minutes
Classic cherry pie with sour cherries, almond extract, and homemade crust.
Ingredients:
  • 2 cups all-purpose flour
  • 1 cup shortening, chilled
  • 0.5 cup cold water
  • 1 pinch salt
  • 1.125 cups white sugar
  • 3.5 tablespoons cornstarch
  • 2 pounds sour cherries, pitted
  • 0.25 teaspoon almond extract
Instructions:
  • In a large bowl, mix flour and salt. Add cold shortening and blend until pea-sized using a stand mixer or food processor. Stir in water until dough forms a ball. Divide dough in half, shape into balls, wrap in plastic, and refrigerate for at least 1 hour or overnight.
  • Roll out half of the dough on a lightly floured surface to fit a 9-inch pie plate. Gently place the bottom crust in the pie plate, cover loosely with plastic wrap, and refrigerate.
  • Combine the sugar and cornstarch in a saucepan, then mix in the cherries until evenly coated. Allow to sit for 10 minutes to extract the cherry juices.
  • Preheat the oven to 475 degrees F (245 degrees C with a baking sheet inside.
  • In a saucepan, heat cherry filling over medium heat until it comes to a boil, stirring constantly. Reduce heat and simmer for 1 minute until juices thicken and become translucent (filling will thicken more as it cools). Remove from heat, then stir in butter and almond extract. Mix well and let cool to room temperature.
  • Roll out the second crust and create a lattice or any decorative shapes. Once the filling has cooled down, pour it into the bottom pie shell. Cover the filling with the top crust or cutouts, and seal the edges by crimping them.
  • Lower the oven temperature to 375 degrees F (190 degrees C) and place the pie on a preheated baking sheet.
  • Bake until the crust is golden brown and the filling is bubbly in a preheated oven for 45 to 55 minutes. Allow the pie to cool and set for several hours before slicing.

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