How To Make Cherry Pie
Serves:
Ingredients
- 1double pie crust recipe,unbaked
- 5cupssweet cherries,pitted
- ½cupsugar
- 1tbspFresh Lemon Juice
- 1tspfresh lemon zest
- ½tspAlmond Extract
- ½tspvanilla extract
- ¼cupCorn Starch
- 1tbspof butter, cut into tiny pieces
- 1tbspmilk
- sugar for sprinkling,I used turbinado
Instructions
-
Preheat the oven to 425°F.
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Toss together the pitted cherries, sugar, lemon juice, lemon zest, almond extract, vanilla extract and corn starch in a large bowl until evenly coated.
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Roll out the bottom pie crust, and gently lay it in a 9-inch pie pan. (See detailed instructions here.) Transfer the cherry filling to the pie crust, and sprinkle with little dots of butter.
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Roll out the top pie crust, and either lay on top and cut a few slits in the middle to make a full double pie crust (detailed instructions here). Or cut the top pie crust into strips to make a lattice pie crust.
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Brush pie crust with milk and sprinkle with sugar, if desired. Then refrigerate for at least 30 minutes, or freeze for 10 minutes, before baking.
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Place the pie in the middle rack, with a baking sheet or pie of aluminum foil on the rack below to catch any pie drippings. Bake for 15 minutes, then reduce the temp to 350°F and cook for 35-45 additional minutes, or until the crust is nicely golden and the filling is thick and bubbly.
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Remove and allow to cool completely before serving.
Nutrition
- Calories: 161.07kcal
- Fat: 4.52g
- Saturated Fat: 1.87g
- Trans Fat: 0.03g
- Monounsaturated Fat: 1.69g
- Polyunsaturated Fat: 0.54g
- Carbohydrates: 30.42g
- Fiber: 1.47g
- Sugar: 20.03g
- Protein: 0.95g
- Cholesterol: 2.00mg
- Sodium: 61.70mg
- Calcium: 10.16mg
- Potassium: 130.23mg
- Iron: 0.45mg
- Vitamin A: 12.81µg
- Vitamin C: 3.44mg
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