Cherry Pie

Cherry Pie

The filing for this double-crust pie uses canned cherries so it's super easy to make.

Recipe from Midwest Living
SERVINGS
8
PREP TIME
40 mins

Cherry Pie

The filing for this double-crust pie uses canned cherries so it's super easy to make.

Recipe from Midwest Living
Recipe from Midwest Living
Ingredients
  •  Pastry for Double-Crust Pie (see recipe)
  • 2  14 1/2 ounce can pitted tart red cherries (water pack)
  • 1 1/2  cups sugar
  • 1/4  cup cornstarch
  • 1   teaspoon ground cinnamon
  • 1   tablespoon butter
  • 1/2  teaspoon almond extract
Pastry for Double-Crust Pie
  • 2 1/4  cups all-purpose flour
  • 3/4  teaspoon salt
  • 1/2  cup shortening
  • 1/4  cup cold butter
  •  Cold water

Related Video
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Directions
1. 
Prepare and roll out Pastry for Double-Crust pie. Line a 9-inch pie plate with half of the pastry as directed. Trim bottom pastry to 1 inch beyond edge of pie plate (do not crimp).
For filling:
1. 
Drain cherries, reserving liquid. In a medium saucepan, combine sugar, cornstarch and cinnamon. Gradually stir in reserved liquid. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in cherries, butter and almond extract. Set aside.
2. 
Cut remaining pastry circle into 1/2-inch-wide strips. Transfer filling to the pastry-lined pie plate. For a lattice top, lay half of the pastry strips on top of the filling at 1-inch intervals. Fold alternate pastry strips back halfway. Place a pastry strip in the center of the pie across the strips already in place. Unfold the folded strips; fold back remaining strips. Place another pastry strip across the first set of strips parallel to strip in the center. Repeat the weaving steps until lattice covers the filling. Trim strips even with bottom crust. Fold pastry under. Crimp edge as desired. To prevent overbrowning, cover edge of pie with foil.
3. 
Bake in a 400 degree F oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until filling in center is bubbly and pastry is golden. Cool on a wire rack.
Pastry for Double-Crust Pie
1. 
Prepare and roll out Pastry for Double-Crust pie. Line a 9-inch pie plate with half of the pastry as directed. Trim bottom pastry to 1 inch beyond edge of pie plate (do not crimp).
For filling:
1. 
Drain cherries, reserving liquid. In a medium saucepan, combine sugar, cornstarch and cinnamon. Gradually stir in reserved liquid. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in cherries, butter and almond extract. Set aside.
2. 
Cut remaining pastry circle into 1/2-inch-wide strips. Transfer filling to the pastry-lined pie plate. For a lattice top, lay half of the pastry strips on top of the filling at 1-inch intervals. Fold alternate pastry strips back halfway. Place a pastry strip in the center of the pie across the strips already in place. Unfold the folded strips; fold back remaining strips. Place another pastry strip across the first set of strips parallel to strip in the center. Repeat the weaving steps until lattice covers the filling. Trim strips even with bottom crust. Fold pastry under. Crimp edge as desired. To prevent overbrowning, cover edge of pie with foil.
3. 
Bake in a 400 degree F oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until filling in center is bubbly and pastry is golden. Cool on a wire rack.

nutrition information

Per Serving: cal. (kcal) 490, Fat, total (g) 20, chol. (mg) 19, sat. fat (g) 8, carb. (g) 74, fiber (g) 2, pro. (g) 4, vit. A (IU) 972, vit. C (mg) 2, sodium (mg) 278, calcium (mg) 20, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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