Thursday, June 9, 2011

Sour Cherry Pie

10 1/3 cups pitted sour cherries
1 1/3 cups granulated sugar, plus more for sprinkling
5 T plus 1 teaspoon tapioca
1/2 cup melted unsalted butter
2 T plus 2 teaspoons lemon juice
1 teaspoon pure almond extract
1/8 teaspoon salt

dough for 4 pie shells

Preparing the pie:
Mix together the cherries, sugar, tapioca, butter, lemon juice, almond extract and salt. Transfer 2 rounds of pie dough to 2 (9-inch) pie tins. Divide the cherry mixture between the crusts. Cover the pies with the remaining 2 rounds of dough (in a lattice pattern, if desired). Sprinkle the pie crusts with water, and then the sugar. Chill the pie in the refrigerator at least 30 minutes before baking.

Preheat the oven to 475 degrees F.

Place the pies on baking sheets and transfer to the oven. Bake about 5 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the filling bubbles and the crust is golden brown, about 45 minutes. Cool the pies on wire rack at least 2 hours before slicing. Store at room temperature up to 2 days.

Makes two 2-crust 9-inch pies


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