I bought cherries from a fruit stand one night after work the other day and have been dying to make cherry pie filling! Cherry pie is my favorite fruit pie! The temperature Saturday was bearable so Joseph and I were in the mood to bake! First, my parents came to see Eidolon House in the morning, so we made a fantastic brunch; complete with crepes, homemade fruit jellies, whip cream, eggs, and bacon! Later in the evening Joe and I baked a pie!
Cherry Pie Filling:
5 to 6 cup fresh pitted cherries, this is about 2 1/2 to 3 pounds.
1/2 cup water.
2 tablespoons fresh lemon juice.
2/3 cup granulated sugar.
4 tablespoons cornstarch.
1/4 teaspoon almond extract
The process: In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Stir in almond extract. Cool slightly before using.... Makes a great topping as well!
Flaky Pie Crust:
2 Cups Flour
1/2 teaspoon of salt
1 Cup Shortening
1/4 Cup ice water
1 egg, beaten
1 tablespoon white vinegar.
The process: In a mixing bowl combine dry ingredients and shortening. In a separate small mixing bowl combine ice water, egg and vinegar. Sprinkle a spoonful of water mixture over the pie crust mixture, with a fork until the dough barely clings together in the bowl. Split dough in two parts. Roll out dough to desired thickness between 2 sheets of lightly floured wax paper. Place dough in a 9 inch pie plate without stretching. Flute edges. Pour in pie filling. Make a dough topper with the other half of dough, place topper on top of the pie, gently press the edges and bake at 375 for 50 minutes. Let pie cook for 30 minutes to an hour before serving.
Three Cheers for Pie!
###
