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.
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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