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Red Cherry Pie
by anonymous, Dec 4, 2006
A pie that tastes as great as it looks
Preparation Time: 20-30 minutes
Cook Time: 30-35 minutes
Total Time: about 1 hour
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Yield: 1 pie
Servings: 6
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Pastry for 2-crust 9-inch pie
2 cans tart red cherries, packed in water
1 cup sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon butter
1/8 teaspoon almond extract
1/8 teaspoon red food coloring
1 egg yolk
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On lightly floured surface, roll out two thirds of pastry into an 11-inch circle
Fit into 9-inch pie plate
Refrigerate, with remaining pastry, until ready to use
Make cherry filling:
Drain cherries, reserving 3/4 cup liquid
In medium saucepan, combine sugar, cornstarch, cinnamon, and salt
Gradually stir in reserved liquid
Bring to boiling, stirring constantly
Boil 1 minute
Remove saucepan from heat
Add butter, almod extract, food color, and cherries
Stir gently just until combined
Set aside to cool slightly
Preheat oven to 425 degrees
Roll out remaining pastry into an 11x15 inch rectangle
Using pastry wheel or knife, cut pastry lengthwise into 8 strips about 1/2 inch wide
Pour cherry filling into pie shell
Moisten edge of shell with cold water
Arrange 4 pastry strips accross filling
Press ends of strips to rim of shell
Place remaining strips across first ones at right angle, to make lattice
Press ends to rim of shell
Flod overhang of lower crust over ends of strips, and crimp decoratively, to make a rim
Beat egg yolk with 1 T. water
Brush on strips, not rim, of pastry
Bake 30 to 35 minutes, or until golden brown
Let cool on rack
Serve slightly warm
Mice with ice cream
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