On a quest for the perfect cherry pie this summer.
I used Ina Garten's from Barefoot Contessa Family Style, which uses a mix of butter and Crisco. But am thinking that the plain Crisco crust would be better. This is a 2 crust pie.
Here's the big secret:
If you cannot get fresh tart or sour cherries, use canned Oregon Pitted Red Tart Cherries. I trekked a half hour to Wegman's Grocery store and then discovered that my little family grocer a block away stocks them. In the canned fruit department (who knew). I looked at the recipe that is on the inside label and made some adjustments
4 cans of cherries (or more!), drained
3/4 cup sugar (more or less to taste, I find 1/2 c. to be good)
4 tbsp cornstarch
1/4 tsp (or so) cinnamon
1/2 tsp almond or vanilla extract
1 tbsp butter
Preheat over to 400 F
For the filling:
Drain the cherries, pour the juice from one of the cans into a saucepan (save the rest, it is yummy)
In a saucepan,
Add the cornstarch, cinnamon and sugar and whisk till blended.
Cook over medium heat, stirring until thickened.
Gently stir in cherries and extract.
Prepare the crusts. Yeah, you can use the frozen (I think that is better than the refrigerated).
Pour the cherries into the bottom crust. Dot with the butter. Top with the second crust.
I like to brush some beaten egg yolk on top of the crust and then sprinkle with sugar. It looks pretty.
Bake 30-40 minutes. Whipped cream highly advised.