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Cherry Pie Recipe
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Temp.- 375º
Time - 60 minutes
Pan size - 9 inch pie dish
Servings - 8 |
GLENDA'S Helpful
Kitchen Hints
~~~~~~~~~~~
Cherry
trees in the backyard?
Go pick a bucket of fresh cherries. I tried
this recipe with and without the tapioca, and got rave reviews with
both. Use the tapioca if you like your pie more firm; if not, then
delete the tapioca and use the corn starch. If you didn't have a
cherry pitter, Us a large plastic straw, like the kind you get
at any fast food restaurants. Hold the cherry in one hand and gently
push the straw through the top of the cherry until you feel the pit.
Gently push the pit through the bottom of the cherry. Do this over a
bowl to catch the pits and the juice; then put the pitted cherry in
another bowl.
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Cherry Pie Recipe
9 inch double crust pie recipe
4 tablespoons quick-cooking tapioca or 3 tablespoons cornstarch in
1/8th cup of water
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
 "Butter makes
this buttery flaky recipe the perfect crust for your pie!"
3 cups all-purpose flour
1/4 teaspoon salt
1 cup butter, chilled and diced
6 to 8 tablespoons ice water
1/4 cup milk
1/8 cup raw sugar - it's large size make a great touch to any pie
crust
red and green food coloring
In a large bowl, combine flour
and salt. Cut in butter until mixture resembles coarse crumbs. Stir
in water, a tablespoon at a time, until mixture forms a ball. Do not
over work. Divide dough in half. Roll out the first half of dough on
lightly floured wax paper, for easy transfer and clean up. Place
bottom crust into a glass pie pan. Lightly press the dough evenly
into the bottom and sides of the pie plate. Set aside. Roll out the
top crust on the lightly floured wax paper, then slide top crust
with the wax paper onto a cookie sheet and set in the refrigerator
to keep chilled while preparing the cherry's. A cold crust into a
hot over makes a flakier pie crust.
Pre heat oven
to 375º. In a large mixing bowl combine
tapioca, salt, sugar, cherries and extracts. Let stand 5 minutes.
Pour into bottom crust and dot with butter. Cover with top crust,
flute edges. With the left over crust dough cut out 4 leafs and 3
rounds for the cherry's.
Divide the sugar in half and put each half into separate small zip
lock bags. Drop 2 drops of red coloring in first bag and 2
drops of the green in the second bag. Shack the bag until sugar is
coated well. With the milk brush the top of the crust, lay out
the leafs and cherry's then cut the vents in the shape of the steam
of the cherry. brush the leafs and the cherry's with milk and
sprinkle the green sugar on leafs and the red on the cherry's, then
sprinkle the remaining of red around the top. Place pie on a foil
lined cookie sheet - in case of drips!
Bake for
60 minutes in the preheated oven, until golden brown. Let cool and
serve with French vanilla ice cream. Serves 6 to 8. |
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