![]() Try This Delicious & Easy Apple Bundt Cake Recipe.How do you make a cherry pie filling not runny? Adding the sugar and cornstarch to the 3 cans of cherries plus the juice from 1 1/2 cans and cooking over medium-low heat will help the filling to get nice and thick.What cherries are best for pies? For this recipe, we love using cherries canned in water (not cherry pie filling!) because we love the sour cherry taste AND because you can make it anytime of the year rather than waiting for fresh cherries.Cherry hand pies are delicious, too.Īnd, if you’re swimming in fresh cherries, you’ll want to check out 30 fresh cherry recipes and how to freeze them (on Peanut Blossom). Tag on Instagram and hashtag it #artfulparent Photo by Jean Van’t Hul Eat and enjoy… This cherry pie is delicious with whipped cream or vanilla ice cream.Plus it looks and smells so nice sitting on the table! This is the hard part but it really helps to have the filling gel properly. Remove from the oven and let cool for 3 hours or so before eating.Bake for another 30-40 minutes, until the crust looks nicely browned and the juices bubble up thickly. Bake for 20 minutes at 425 degrees F then lower the oven temperature to 375 F and add a pie crust shield (or a foil tent with the center cut out) to protect the outer edges of the crust from burning.If desired (and I always do), brush the crust with a beaten egg white (or cream) and sprinkle sugar on top.Either press around the perimeter with the tines of a fork or crimp it with your fingers. Trim the edges of the top and bottom crust to 1/2 – 1 inch beyond the pie pan and then fold under.Either drape your top crust over the pie, if you used a cookie cutter design, or weave your traditional lattice crust. Use a sharp knife to cut the top crust into strips for a lattice crust or use a cookie cutter to make other designs. Sprinkle the counter with flour and roll out the bottom pie crust.Cover a cookie sheet with foil and place on a lower rack (to catch any potential drips). Preheat the oven to 425 degrees fahrenheit.Bring to a simmer and cook over medium-low heat for about 10 minutes, stirring regularly, or until the liquid is thick and bubbly (partially jelled). Make the pie filling by mixing the 3 cans of cherries plus the juice from 1 1/2 cans with sugar, cornstarch, salt, and almond extract in a large, heavy-bottomed saucepan.How to Make the Cherry Pie Filling and Assemble the Pie (I usually dump the semi-formed dough onto plastic, wrap it up, then knead it with my hands a bit until it forms a ball, then flatten it somewhat into a disk.) Refrigerate until ready to use. Divide into two and wrap each half in plastic wrap. Sprinkle 3-4 tablespoons of ice water over the dough mixture at a time, mixing and pressing with a sturdy rubber spatula until the dough comes together.(Note: You can do all this with a pastry blender instead if you don’t have a food processor.) Pulse a few more times, until butter and Earth Balance are the size of peas or smaller. Cut Earth Balance into smaller pieces and add to food processor. Cut butter into smaller pieces and add to food processor. Mix the flour, salt, and sugar in a food processor. ![]() Here’s the complete recipe! we hope you love it as much as we do! Print We’ve been known to eat it while still warm more than once.īut think of it as an opportunity to admire the pie on the table, take a few photos, and let the anticipation build.Īnd then… finally… Eat and enjoy! This sour cherry pie is especially delicious with whipped cream or vanilla ice cream. You really want to let your fresh-baked cherry pie cool for a few hours, until it’s totally cool and the filling has set. Use a sharp knife to cut the top crust into strips for a lattice crust or use a cookie cutter to make other designs.Įither drape your top crust over the pie, if you used a cookie cutter design, or weave your traditional lattice crust (if you need instructions for weaving the lattice, here’s a YouTube video). Roll out the bottom pie crust and arrange in pie pan. You can do this step a day ahead if you want to pace yourself. Make the pie filling by mixing the sour cherries plus juice from 1 1/2 cans with sugar, cornstarch, salt, and almond extract in a large, heavy-bottomed saucepan.īring to a simmer and cook over medium-low heat for about 10 minutes, stirring regularly, or until the liquid is thick and bubbly (partially jelled).
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