Sour Cherry Pie

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.

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