The Evans cherry tree in our backyard is hanging with ruby red sour cherries, begging to be picked and baked in a pie, so we did. And, I’m so pleased with myself, for the first time in years, I didn’t run to the grocery store for a shell, but made my own! How Martha is that? Thanks to my stepdaughter Janice for scouting out this great recipe from the Blue Flame Kitchen.
Evans Cherry Pie
Pastry for a double-crust pie (I used this one, No Fail Pie Pastry, using all Crisco instead of butter and lard)
5 cups pitted Evans cherries
1 cup white sugar (or more, to taste)
1/2 cup cornstarch
1 ½ tsp vanilla
1 tsp almond extract
1 tbsp butter
Milk, for brushing the crust
Sugar, for sprinkling over the crust
On a lightly floured surface, roll out half of the pastry; fit into a 9” deep-dish plate, allowing for ½” overhang. Combine cherries, sugar, cornstarch, vanilla and almond extracts; spoon into crust. Dot with butter. Roll out remaining pastry and use for top crust. Trim, fold and flute edges. Brush top crust with milk and sprinkle with a bit of sugar. Cut vents in top crust to allow steam to escape. Bake at 425 degrees F for 10 minutes. Reduce temperature to 350 degrees F. Continue baking for 45-50 minutes until pastry is golden and filling is bubbling.