KosherEye Signature Recipe
Inspired by a recipe by pie expert Peter Sterk
It is cherry season, and so it's cherry pie season. This is the only cherry pie recipe you will ever need! Fresh cherries are a seasonal favorite, but frozen cherries work fine year round.
4 cups fresh or frozen cherries, pitted
1 cup granulated sugar
4 Tablespoons cornstarch
1/8 Tablespoon almond extract
2 9" homemade or store bought pie crusts
1 1/2 tablespoons butter or margarine
1 Tablespoon granulated sugar
Place cherries in a medium saucepan over low heat. Cover. After the cherries lose a considerable amount of juice, which may take a few minutes, remove from the heat. In a small bowl, mix 1 cup of sugar and cornstarch together. Pour this mixture into the hot cherries and mix gently. Add the almond extract, mix again. Cook over low heat until thickened, stirring gently and frequently. Remove from the heat and let cool. If the filling seems too thick, add a little water, if it seems too thin, add a little more cornstarch.
Preheat the oven to 375 degrees.
Pour cooled cherry mixture into a pie crust. Dot with butter. Moisten edge of bottom crust with water. Place top crust on and flute the edge of the pie. With a sharp pointed knife, make several slits in the middle of the crust for steam to escape. Sprinkle with sugar. Bake for about 50 minutes . Remove from the oven and place on a rack to cool.
Recipe: Kosher, parve or dairy, dessertAdd a comment