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Cherry Cherry Pie – Country Living

Cherry Cherry Pie - Country Living recipe image
This rustic cherry pie is a quintessential American dessert, perfect for summer gatherings or cozy autumn dinners. The filling combines the bright acidity of canned sour cherries with a hint of almond extract and a touch of red food coloring for a visually stunning, jewel-toned result. Thickened with cornstarch, the filling sets nicely while remaining juicy and flavorful. The star of the show is the homemade lattice crust, crafted from a buttery, flaky pastry that turns golden brown in the oven. It offers a wonderful contrast of textures, from the crisp, sugary-edged crust to the soft, fruit-filled center. Serve slightly warm with a scoop of vanilla ice cream for an indulgent treat that feels both homemade and elegant.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 504.5
Dietary: Vegetarian
Description
This rustic cherry pie is a quintessential American dessert, perfect for summer gatherings or cozy autumn dinners. The filling combines the bright acidity of canned sour cherries with a hint of almond extract and a touch of red food coloring for a visually stunning, jewel-toned result. Thickened with cornstarch, the filling sets nicely while remaining juicy and flavorful. The star of the show is the homemade lattice crust, crafted from a buttery, flaky pastry that turns golden brown in the oven. It offers a wonderful contrast of textures, from the crisp, sugary-edged crust to the soft, fruit-filled center. Serve slightly warm with a scoop of vanilla ice cream for an indulgent treat that feels both homemade and elegant.
Ingredients
  • 1/2 cups Plus 1 t sugar
  • 1/2 teaspoons Almond extract
  • 3 tablespoons Cornstarch 4 To 5 drops red food coloring
  • 1/4 teaspoons Salt -(opt.)
  • 2 Oz cans sour cherries
Directions
  1. 1
    Make the pastry: In a medium bowl, combine 2 1/4 cups unsifted all-purpose flour, 1 tablespoon sugar, and 1/2 teaspoon salt.
  2. 2
    Using a pastry blender or two knives, cut in 1/2 cup (1 stick) butter and 1/4 cup vegetable shortening until the mixture resembles coarse crumbs.
  3. 3
    Sprinkle 1 teaspoon almond extract and 5 to 6 tablespoons cold water over the flour mixture, adding water 1 tablespoon at a time, and mix lightly until the pastry holds together when pressed.
  4. 4
    Divide the dough into 2 equal balls, flatten each to a 1-inch thick disc, wrap in plastic, and refrigerate for 30 minutes.
  5. 5
    While the dough chills, prepare the filling: In a 3-quart saucepan, combine 1/2 cup sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt.
  6. 6
    Drain the liquid from the cans of sour cherries into the saucepan; set the drained cherries aside.
  7. 7
    Stir the cherry liquid into the sugar mixture until smooth and free of lumps.
  8. 8
    Heat the mixture over medium heat, stirring frequently, until it reaches a boil.
  9. 9
    Continue cooking and stirring for 1 minute until the mixture is clear and thickened.
  10. 10
    Stir in the reserved cherries, 1/2 teaspoon almond extract, and 4 to 5 drops red food coloring (if desired), then set aside to cool slightly.
  11. 11
    Preheat oven to 400&# 194;°F (204ðC).
  12. 12
    On a floured surface, roll out one ball of pastry between two sheets of waxed paper to an 11-inch round.
  13. 13
    Remove the top sheet of paper and invert the pastry into a 9-inch pie plate, letting the excess hang over the edge. Remove the remaining paper.
  14. 14
    Spoon the cherry filling into the pastry-lined plate.
  15. 15
    Roll out the remaining pastry ball between sheets of waxed paper to a 9 1/2-by 7 1/2 inch rectangle.
  16. 16
    Remove the top sheet of paper. Trim the long edges to make them even, then cut the rectangle lengthwise into fourteen 1/2-inch-wide strips.
  17. 17
    To create the lattice, place one strip across the center of the pie and a second strip at a right angle over the first.
  18. 18
    Fold back every other strip parallel to the first strip, place a perpendicular strip across the exposed spaces, then unfold the folded strips over it.
  19. 19
    Repeat this weaving process with the remaining strips, spacing them about 1/4 inch apart, until the top is covered.
  20. 20
    Trim strips extending more than 1 inch past the rim of the pie plate.
  21. 21
    Lift the edge of the bottom crust over the ends of the lattice strips and pinch together to seal, then flute the edge decoratively.
  22. 22
    Sprinkle the remaining 1 teaspoon of sugar over the pastry strips.
  23. 23
    Place the pie on a rimmed baking sheet and bake for 35 to 40 minutes, or until the pastry is golden brown and the filling is bubbling.
  24. 24
    Cool the pie on a wire rack for 15 to 20 minutes before slicing and serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 504.5kcal
% Daily Value *
Total Fat 36.0g56%
Saturated Fat 4.5g23%
Cholesterol 0.0mg0%
Sodium 1219.2mg51%
Total Carbohydrate 47.2g16%
Dietary Fiber 4.8g20%
Sugars 32.0g
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cherry, pie, dessert, lattice, crust, baking, american, fruit, homemade, almond, summer, classic, pastry, cornstarch, sweet, tart, vanilla, ice cream, crowd-pleaser, comfort food
Read it online: https://www.chefs-mate.com/recipe/cherry-cherry-pie-country-living/