Sour Cherry Pie
This recipe makes 8 servings
Ingredients
- 1 pastry for 9-inch (23cm) 1 pastry for 9-inch (23cm)
- 4 cups sour cherries , pitted4 cups sour cherries, pitted
- 1 cup granulated sugar 1 cup granulated sugar
- 1/4 cup all-purpose flour 1/4 cup all-purpose flour
- 1 tbsp lemon juice 1 tbsp lemon juice
- 1/2 tsp almond extract 1/2 tsp almond extract
- 1 tbsp butter 1 tbsp butter
- Milk Milk or cream
- 1 sprinkle granulated sugar 1 sprinkle granulated sugar
Preparation
Line 9-inch (23 cm) pie plate with pastry.
In large bowl, combine sour cherries, sugar, flour, lemon juice and almond extract. Fill pastry shell with sour cherry mixture; dot filling with butter.
Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar.
Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 45 to 60 minutes longer or until sour cherries are tender, filling thickened and crust golden.
Additional information : Tip: You can also freeze a well-wrapped unbaked fruit pie for up to 4 months, with the following changes: increase the amount of flour by 1 tbsp (15 mL) and don't cut steam vents until just before baking. Bake still-frozen pie in 450°F (230°C) oven for 15 minutes; reduce heat to 375°F (190°C) and bake for up to 60 minutes longer or until filling is thickened and crust golden brown.
Source : © CanadianLiving.com
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