As delicious as cherry, this pie is sweet, summery and is one of the best fruit dessert.
The best part about this recipe is that you can make it with your favorite cherry variety. It is traditionally cooked with the tart, but black, dark sweet and rainier cherries can also be used for the same. Do not forget to serve it with chilled vanilla ice cream.
Cooking Time: About 1 hour
Yield: 9-Inch crust
- ⅔ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 6 cups pitted sweet cherries, about 2 pounds
- 6 to 8 drops almond extract
- 2 tablespoons unsalted butter, cut into small pieces
- Preheat the oven to 425°F.
- Roll out half the dough for the bottom crust and fit it into a 9-inch pie pan.
- Roll out the remaining dough for the top crust.
- Set it aside on a sheet of waxed paper.
- In a large bowl, stir together the sugar, cornstarch, and salt until evenly mixed.
- Add the cherries and almond extract and toss to coat the fruit evenly with the sugar mixture. You can also choose a mix of dark sweet and rainier cherries.
- Pile the fruit in the dough-lined pan
- then scatter the butter over the filling.
- Cover with the top crust, then trim and flute the edges.
- With the point of a sharp knife, cut several vents in the top for steam to escape.
Tip: But make sure that you do not bake the pie after it is cool.
- Bake for 25 minutes, then reduce the oven temperature to 350°F.
Tip: Use the glass dish to bake as there is now way to tell if the bottom crust is cooked enough or not.
- Bake for 25 to 30 minutes more, or until the juices are bubbling and the crust is well browned. Insert a knife into the filling through one of the vents that should pierce the cherries easily.
- Serve warm or at room temperature.