Cherry pie

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 6

In this recipe, you can use store-bought pie dough or make your own. The key here is the amazing cherry filling, which is juicy, just the right amount thick, and sweet and tart. Adding almond extract adds a truly magical flavor. You can use fresh or frozen cherries for the filling. Besides the berries, the ingredients are just sugar, cornstarch, and a little butter. Before baking, sprinkle the pie with sugar to create a wonderfully crispy crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups fresh or frozen cherries
1 – 1.5 cups granulated sugar
4 tablespoons cornstarch
1/8 tbsp almond extract (optional)
Pie dough
1.5 tbsp butter, cut into pieces
1 tbsp granulated sugar, for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortcrust pastry, cherry, almond extract, starch

Cooking the dish according to the recipe:

Place the cherries in a medium saucepan and bring to a boil. Cover with a lid. Once the cherries have released their juices, which may take a few minutes, remove the saucepan from the heat. In a small bowl, combine the sugar and cornstarch.
Pour this mixture over the hot cherries and stir well. Add almond extract, if desired, and stir. Return the mixture to the stove and simmer over low heat, stirring frequently, until thickened. Remove from heat and let cool. If the filling is too thick, add a little water. If too thin, add a little more cornstarch.

Preheat oven to 190°C.
Mix the pie dough according to your favorite recipe. Cut the dough in half. Roll each piece out to fit into a 20-22 cm pie pan. Spread the chilled cherry filling on top of the dough. Arrange pieces of butter on top. Moisten the edge of the bottom dough. Top the filling with the second layer of dough and pinch the edges together. Make a slit in the center of the pie to allow steam to escape. Sprinkle with sugar.
Bake for about 50 minutes. Remove the cherry pie from the oven and place it on a wire rack to cool.

Author of the recipe - Peter Sterk is a gardener and blogger.

Categories:

recipe / Summer dishes / Spring dishes / Desserts / Sweet pies, tarts and casseroles / American cuisine