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Cherry Cherry Pie
Author/Submitted by:
Servings: 10
Categories:
Desserts
/
Fruits
/
Pies & Pastries
Ingredients:
pastry,
separate recipe
1/2
c
sugar,
plus
1
t
sugar 3
tb
cornstarch 1/4
t
salt 32
oz
canned cherries,
sour
1
c
dried cherries,
sour
1/2
t
almond extract 4
dr red food coloring,
optional
Directions:
Recipe by: Country Living, October 1994 Prepare pastry. Combine
1/2 cup sugar, the cornstarch and salt in a 3-quart saucepan. Drain
liquid from cherries into the pan; set cherries aside. Stir cherry
liquid into the sugar mixture until no lumps remain. Heat mixture to
boiling over medium heat, stirring frequently; continue cooking for 1
minute until the mixture is clear. Stir in reserved cherries, dried
cherries, almond extract and food coloring; set aside. Preheat
oven to 400 degrees. Between 2 sheets of floured waxed paper, roll out
one ball of pastry to an 11-inch round. Remove the top sheet of paper
and invert pastry into a 9-inch pie plate, letting the excess extend
over the edge. Remove remaining sheet of paper. Spoon cherry filling
into the pastry-lined plate. Between sheets of floured waxed paper, roll
out remaining pastry to a 9 1/2 x 7 1/2-inch rectangle. Remove the top
sheet of paper. With a fluted pastry wheel, or a knife, trim the long
edges to make them even, then cut the rectangle lengthwise into fourteen
1/2-inch wide strips. To make lattice crust, place 1 strip in the
center of the pie and another at a right angle to the first. Place 2
strips, one on each side of the second strip. Continue in this fashion,
2 strips at a time, moving toward the edge of the pie, until all
strips have been used. Trim off all strips extending more than 1 inch
past the rim of the plate. Lift the edge of the bottom crust over the
ends of the strips; pinch together and flute edge. Sprinkle remaining
teaspoon of sugar onto pastry strips. Place pie on a rimmed baking
sheet. Bake for 35 to 40 minutes, or until the pastry is golden brown
and the filling bubbles. Cool on a wire rack for 15 to 20 minutes
before cutting.
Penny Halsey (ATBN65B).
By KKBG35A RUTH BURKHAR
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