Cherry Pie Filling
6 cups of pitted fresh cherries
1 to 1 1/2 cups sugar**
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 teaspoon salt
4 1/2 tablespoons cornstarch
4 1/2 tablespoons water
Whisk together the cornstarch and water; set aside.
Add the cherries, sugar, vanilla and almond extracts, and salt to a medium saucepan and cook on medium heat for about five minutes, or until the cherries really start to release their juices.
Re-whisk the cornstarch/water mixture and add it to the cherries. Stir together and bring to a rapid boil, stirring often, until thickened. Remove from heat and allow the mixture to cool to room temperature, stirring occasionally.
** Adjust sugar based on the sweetness of the cherries.
Pastry for 2-crust pie
1 recipe cherry pie filling
Roll out half the pastry; fit into bottom of 9-inch pie pan. Pour in topping; dot with butter, if desired.
Top with second half of rolled out pastry, or make a lattice top. Flute edges. Sprinkle with granulated sugar, if desired.
Bake in a 425 degree oven for about 35 minutes, until pastry is golden brown and filling is bubbling. If edges brown too much, cover loosely with a strip of aluminum foil.
|I enjoyed the outdoors while pitting the cherries. Even using a cherry pitter and wearing an apron, I had cherry spatters everywhere. No way do I do this in my white kitchen!|
|I don't like cleaning ovens; thus I always put a fruit pie on a foil-lined baking sheet!|
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