Directions: |
Directions:Prepare pie crust and roll for 9 inch pie pan. Put one crust in the bottom of the pan.
In saucepan bring cherries to a rolling boil, add food coloring, almond extract, and sugar (if needed). In small bowl mix cornstarch with cold water and stir to make a smooth mixture. While cherries are boiling add the cornstarch mixture and stir quickly, to avoid lumps, cook until thick.
Remove from heat and cool slightly.
Put cherry mixture in prepared pie crust pan. Dab the top edge of the pie crust with water (I use my finger to run water around the edge). Roll the top crust to fit the 9 inch pie. Fold the rolled crust in half and cut slits down the fold and a few extra vent holes for steam to escape. It is easier to move pie crust if it is folded in half, put the top crust over the cherries. Then flute the edge by pinching the two crusts together, the water from earlier step will help seal this edge and prevent boil-overs during baking.
In a small bowl, beat an egg with vegetable oil and brush the top crust. This will produce a golden brown crust with baked.
Bake @ 375º for 30-35 minutes.
Remove from oven and cool on baking rack.
* Pie crust recipe is here, too.
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Personal
Notes: |
Personal
Notes: All my married life, Steve has said that the only reason he married me is because I could make a cherry pie (our kids believe this to date). This is the only record of my pie recipe.
I buy cherries from the Fruit Growers in Payson, they are frozen with sugar added. I don't put any sugar in for pie at my house but Grandma usually needs a little sweetening for her pies.
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This recipe for Cherry Pie - Michelle's is from