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Ingredients
- Â Â Sweet Dough for a 2-crust pie see * Note
- 3 pt Fresh sour cherries stemmed, rinsed,
- Â Â and picked over
- 3/4 c. Sugar
- 3 Tbsp. Cornstarch
- 3 Tbsp. Water
- 1 tsp Almond extract
- 1/4 tsp Grnd cinnamon
- 2 Tbsp. Unsalted butter
- 1 x Egg well beaten with
- 1 pch Salt
- 1 tsp Sugar for finishing the
- Â Â top of the pie, optional
- 1 x Nine-inch Pyrex pie pan
Directions
- To make the filling, pit the cherries over a bowl. Slash the side of each one with a stainless steel paring knife and squeeze gently to extract the pits. Put the cherries in the bowl as they are pitted.
- When all the cherries have been pitted drain the juices from the bowl into a non-reactive saucepan and add in 1 c. of the cherries and the sugar. Bring to a simmer over low heat, stirring occasionally, till the sugar is melted and the mix is very liquid - about 5 min.
- Combine the cornstarch and water in a small bowl and whisk the cherry and sugar mix into it. Return to the pan and cook, stirring constantly, over low heat, till it comes to a boil thickens and becomes clear. If it does not become clear, continue to cook over low heat an additional few min till it does. Pour into a large bowl and stir in the remaining filling ingredients, except the cherries then add in the remaining cherries.
- Set racks at the upper and lower thirds of the oven and preheat to 400 degrees. Roll out the bottom crust and arrange in pan. Pour the cooled filling into the bottom crust. Prepare a diagonal lattice top crust. Flute the edge of the pie and carefully brush it with egg wash. If you wish, sprinkle the top the pie with sugar.
- Place the pie in the oven and lower the temperature to 375 degrees. Bake for about 40 min, till the crust is baked through and a deep golden and the filling is gently bubbling. If the top crust has not colored sufficiently after 30 min, move the pie to the upper rack of the oven for the last 10 min. Cold the pie on a rack.
- Serve wedges of pie alone or possibly with ice cream. Keep the pie at room temperature on the day it is baked. For longer storage, chill the pie well wrapped in plastic. To reheat remove the plastic and bake the pie at 350 degrees for about 15 min before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1156g | |
| Calories 1444 | |
| Calories from Fat 273 | 19% |
| Total Fat 31.08g | 39% |
| Saturated Fat 16.82g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 247mg | 82% |
| Sodium 341mg | 14% |
| Potassium 1541mg | 44% |
| Total Carbs 289.43g | 77% |
| Dietary Fiber 14.3g | 48% |
| Sugars 226.06g | 151% |
| Protein 15.59g | 25% |
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