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♥Life's so sweet, you deserve a treat♥

♥This Kitchen is seasoned with love♥

♥Meals and memories are made here♥

♥God blesses this kitchen but He doesn’t clean it♥

Sunday, May 29, 2011

Traditional Cherry Pie

Makes 1 Pie

1 ready made pie crust

Cherry Filling:
2 jars cherries, drained
½ cup dark cherry juice
Juice of ½ lemon
1½ cups sugar
1 teaspoon vanilla
¼ cup cornstarch
¼ cup cold water
1 egg (for glazing)

Combine cherry juice, lemon juice, sugar, and vanilla in a pot over medium heat until sugar dissolves.

Add in cherries and turn heat to high. Be careful not to overstir; it will break up the cherries.

Mix cornstarch and water to make a slurry, then add to cherries and bring to a boil. When the mixture thickens, take it off the heat and set aside to cool.

To assemble the pie:
Line pie pan with one dough circle.

Fill shell with cherry filling.

Brush outer edge with a beaten egg or water.

Either top pie with second dough circle or arrange a lattice by cutting the dough into strips and overlapping.

Refrigerate for at least 30 minutes. Preheat oven to 425° F.

Brush top of pie with egg or cream. Bake for 45 minutes or until crust is golden brown and cherries bubble.

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