Friday, July 22, 2011

Fresh Cherry Pie

2 pie crusts
5 cups Bing cherries
3/4 cup granulated sugar
3 tablespoons potato starch
2 tablespoons water
1 tablespoon lemon juice
1/4 teaspoon almond extract
3 tablespoons unsalted butter, cut into small pieces

Preheat the oven to 425˚F. Make 2 pie crusts, one for the bottom, and one for the lattice top. Place 1 crust firmly in a pie pan.

Combine the cherries, sugar, potato starch, water, lemon juice, and almond extract in a bowl and let stand for 15 minutes. Place this in the bottom of the prepared crust.

Place the butter over the cherry mixture.

Cover with a lattice top using the 2nd pie crust.

Place a pie crush shield over the edges of the pie and bake in the oven for about 55 minutes. Once done, let cool.
Source: The Joy of Cooking

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