Monday, August 23, 2010

Cherry Pie

On a quest for the perfect cherry pie this summer. 

Crust:
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.

4 comments:

sjmcdowell said...

Hi Diana,

My husband LOVES Cheery Pie!!
He had the most wonderful grandfather and I had the pleasure of meeting him before he passed away!! We always have the fondest memories of Grandpa and his cherry pies!!

Thank you for this recipe we will have to try it out!!!

Sweet Cherry Hugs,

Susan

Marilyn said...

Your pie looks wonderful; thank you so much for your recipe. Cherries are grown in the South Island but not here in the warmer north. I shall have to buy cherries when they are back in our supermarkets and try your recipe.

catnap said...

lol. I discovered those Oregon cherries at O'Neill's, too! You really appreciate the value of canned cherries when you go to the messy trouble of pitting your own. Oregon offers all sorts of great quality fruit that make sublime pies. Check out their website for more recipes.
Then again, what if you pitted your own over a sheet of paper... Half cherry prints?

Karma said...

Oh that pie looks sooooo yummy!
thanks for sharing the recipe...just might have to sweet talk the hubbie into baking one!

I'm not the chef in the house! He has the 'golden spatula'. Much like the people with green thumbs who grow wonderful flowers, etc.

:-)