This sweet cherry pie is always a winner! The filling is nice and thick, sweet and syrupy (not cloyingly sweet though), and with lots of whole fruits. Canned pie fillings stand absolutely no chance next to this homemade cherry pie filling from scratch.
Total Time
1hr 10min
5.0
2 Ratings
Author: Sweet and Savory by Shinee
Servings:
8
Ingredients
•
1
pckg
Pie Crusts
•
4
cups
Cherries
•
3/4
cup
Granulated Sugar
•
4
Tbsp
Corn Starch
•
1/4
tsp
Salt
•
1/2
tsp
Almond Extract
•
1/2
tsp
Vanilla Extract
•
1
Lemon
, juiced
Cooking Instructions
1.
Divide Pie Crusts (1 pckg) in half and refrigerate for at least one hour.
2.
Roll out one half into a 10 to 11-inch circle on floured surface. Transfer onto the pie pan. Cut the extra dough hanging over the edges. Put it back into the fridge.
3.
Pit the Cherries (4 cups) and place in a medium saucepan over medium heat. Bring to a boil.
4.
In a separate bowl, mix together Salt (1/4 tsp), Corn Starch (4 Tbsp), and Granulated Sugar (3/4 cup).
5.
Add sugar mixture, Almond Extract (1/2 tsp), Vanilla Extract (1/2 tsp), and the juice from Lemon (1) to the boiling cherry. Mix well.
6.
Reduce the heat to low. Simmer the cherry mixture stirring constantly until thickened. Remove from heat and cool for a few minutes.
7.
Preheat the oven to 375 degrees F (190 degrees C).
8.
Bring out the other half of the pie dough and roll out into 9 to 10-inch circle.
9.
Pour the cherry filling into the pie pan. Dot with butter cubes and cover with top crust. Cut the extra dough hanging over the edges. Make 3 small slits in the middle and brush some heavy cream over the top crust.
10.
Bake for about 45-50 minutes, or until golden brown. Let it cool completely before serving.
11.
Serve with whipped cream, or better yet, vanilla ice cream!
Nutrition Per Serving
CALORIES
364
FAT
14.5 g
PROTEIN
3.2 g
CARBS
55.5 g
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