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Best Cherry Pie

SUBMITTED BY: Leia PHOTO BY: LauraLye

"Good ol' cherry pie ..."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 recipe pastry for a 9 inch double crust pie
  • 1 (20 ounce) can pitted sour cherries
  • 1 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 tablespoons butter
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon red food coloring (optional)
  • 1 egg yolk

DIRECTIONS

  1. Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
  2. Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
  3. When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
  4. On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
  5. Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2006 by Becca
Everyone that I served loved this recipe. Some notes: I used two 10 oz cans of cherries, and I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2007 by Puddin'
My husband and I love it! I did cut the sugar down to 3/4 cup as recommended by another... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 16, 2006 by pawprints
I made this pie for Easter and everyone went crazy over it. It was the first thing to go and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2003 by ASCHIFF
This pie came out well. It really held its shape (didn't run all over the place when I cut it.) MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2007 by LauraLye
This was a really good recipe! I liked it hot but, loved it cold out of the fridge! Filling... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2005 by FLYLITTLEFEATHER
Easy to make, and tasty to boot. But I'm glad I followed the tip that said to cut down to 3/4... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2005 by Elegantlooks27
Very Good!! This recipe is a fast and easy and if you need something to take to a last minute... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2005 by SABZDOO
YUM!!!! i added a pinch of each cinnamon ginger & cloves to the pan while simmering the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 12, 2005 by GIGGLES1958
ISN'T THE OVEN TOO HOT i WAS AFRIAD IT WAS GOING TO BURN, AND SHOULDN'T THAT BE EGG WHITE... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2006 by JDVMD
Left out the red coloring. Used a refrigerated readymade crust and reduced the sugar a bit.... MORE

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