Cherry Pie
Homemade cherry pie just like Grandma used to make. Made with red tart cherries really makes this dessert so delicious and having you go back for seconds.
Equipment
- 9" Pie Dish
- Pie Crust Shield (tinfoil works also)
- Medium Sized Bowl
- Colondar (optional)
Ingredients
- 3 Cans (14.5oz) Red Tart Cherries (Drained)
- 1 Box (2ct) Premade Refrigerated Pie Crust
- 1½ Cups Sugar
- ⅓ Cup Cornstarch
- 1 Tsp Almond Extract
- 3 Tbsp Butter
- Nonstick Spray
- 1 Tbsp Flour
Instructions
- Preheat your oven to 425°
- Spray your pie dish with nonstick spray. Add about 1 tbsp of flour and swirl it around inside the dish to coat it so that it looks dusted. Discard any flour that didn't stick.
- Line your pie dish with one of the crusts.
- In a bowl add your drained cherries, sugar, and cornstarch. Carefully stir to evenly coat your cherries.
- Pour your cherry mixture in your pie dish.
- Sprinkle almond extract over your cherry mixture and dot with butter throughout.
- Lay your 2nd pie crust out on wax paper dusted in flour, parchment paper, a cutting board or your counter.
- Either cut into strips to lay over your pie weaving it together like a basket. Or lay the whole thing on top cutting small slits in the center. Or take a small cookie cutter, cut shapes and place them all over the top. Or veto the top crust all together. Do whichever your heart desires.Cut any dough that is hanging off and discard.
- Place the crust protector around the outside edge of your crust or take tinfoil to cover just the outside crust edges. This is so the outer crust doesn't burn. Place on a baking sheet in case it bubbles over.
- Bake in the oven at 425° for 30 minutes, remove the crust protector, and cook for another 15 minutes or until the top crust is a golden brown.
- Once finished baking let it sit for about an hour before serving.Or don't, it will just be extra runny but will tstill taste just as good.
- Enjoy!