fresh cherry pie

Name: Fresh Cherry Pie
Prep time: 6 h 30 min
Cook time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: CHERRY FILLING; 2 pound(s) fresh, pitted cherries (4 cups); 1/4 - 1/2 cup(s) water or cherry juice; 1 1/3 cup(s) granulated sugar; 1/2 cup(s) all-purpose flour; 1/2 teaspoon(s) vanilla extract; 1/4 teaspoon(s) almond extract; 1 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground nutmeg; 1 1/2 tablespoon(s) butter; MOM'S FLAKY PASTRY; 2 cup(s) all-purpose flour; 1 cup(s) shortening; 1 teaspoon(s) salt; 3-4 tablespoon(s) cold water; 2 tablespoon(s) milk, optional; 1 - 2 tablespoon(s) granulated sugar, optional

review

Recipe by

Angela (Grammy) Derby

@Angela_Derby

Charlotte, NC

Confession! This is the first cherry pie I've ever made, and the recipe I found from an old cookbook didn't have any of the spices or extracts I used. So I "played" with my food. Yes, that's a good thing! It turned out so good that even I liked it... and I don't usually like cherry pie. Go figure! If you don't want to make Mom's flaky pie crust, purchase two premade crusts (enough for a top and bottom). But Mom's is so good!

yield 8 serving(s)

prep time 6 Hr 30 Min

cook time 1 Hr 15 Min

method Bake

Ingredients For fresh cherry pie

CHERRY FILLING
2 lb

fresh, pitted cherries (4 cups)
1/4 - 1/2 c

water or cherry juice
1 1/3 c

granulated sugar
1/2 c

all-purpose flour
1/2 tsp

vanilla extract
1/4 tsp

almond extract
1 tsp

ground cinnamon
1/4 tsp

ground nutmeg
1 1/2 Tbsp

butter
MOM'S FLAKY PASTRY
2 c

all-purpose flour
1 c

shortening
1 tsp

salt
3-4 Tbsp

cold water
2 Tbsp

milk, optional
1 - 2 Tbsp

granulated sugar, optional

How To Make fresh cherry pie

1
Place cherries in a large saucepan and place over heat. Cover with water. After the cherries lose considerable juice, which may take a few minutes, remove from the heat.

2
In a small bowl, mix the sugar and flour. Pour this mixture into the hot cherries.
3
Add the extracts and spices, if desired, and mix.
4
Return to heat and bring to a simmer stirring frequently.
5
Once the cherry mixture is thickened remove from heat.
6
Preheat oven to 425 degrees F. Start on the crust. Combine flour, shortening, and salt. Cut with a pastry cutter or fork until it looks like a coarse meal.
7
Then add water starting with 3 Tbsp. If it's still dry, add more 1 Tbsp at a time. Divide in half. This makes 2 9" bottom crusts or a top and bottom crust.
8
Roll out on a floured surface using enough flour so the dough won't stick.
9
Line a 9" pie plate with crust.
10
Pour the cooled cherry mixture evenly onto the bottom crust. Dot with butter.
11
Cover with top crust and make slits for the steam to escape (or make a lattice top); seal the edges and flute.
12
Optional for topping: Brush top with milk, half and half, or cream.
13
Sprinkle sugar for a pretty, glistening top.
14
Bake for 12-14 minutes until top starts to brown. If the top and edges are getting too brown, cover loosely with aluminum foil to prevent burning. Lower oven to 375 degrees F and bake another 45-60 minutes until top is golden brown and juices start to flow through the slits.
15
Remove from oven and let cool completely. It's best to wait at least 6 hours before cutting into it so the juices will thicken more.
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