Cherry pie is my favorite pie. My birthday dinner request when I was growing up was always fried chicken, mashed potatoes, and cherry pie. You can’t beat it with a stick.
Helen
- Double pie crust
- Cherry Filling:
- 2 pounds sour pie cherries, thawed if frozen
- 1 cup drained cherry liquid
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 1/4 teaspoon almond extract
Preheat oven to 450°F. Drain cherries, reserving liquid. You should have about 1 cup reserved liquid.
Whisk together sugar, salt and cornstarch in a small saucepan. Gradually add reserved cherry liquid and lemon juice, whisking until smooth. Cook over medium heat until thick and clear. Remove from heat, stir in butter and almond extract. Pour over cherries and stir to combine. Pour into prepared pie crust, top with crust, seal and crimp edges (lattice crust if desired).
Poke top crust with fork several times and cut your signature slits for steam to escape. Sprinkle liberally with cinnamon sugar so your pie is not “naked”.
Bake for 10 minutes at 450°F, then turn oven down to 375°F and bake for another 30-35 minutes, until the top is brown and the filling is bubbling in the center of the pie.
Spencer Family Cookbook 