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Devon's Cherry Pie

Ingredients

4 cups fresh pitted or frozen pitted tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract (optional)
Devon's Pie dough recipe for 2 crusts
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle

Method

Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.

Preheat the oven to 375 degrees F.

Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle top with sugar.

Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

NOTE

Option: You can leave the cornstarch out if you want a dutch traditional (juicy) cherry pie. If so, only cook 1/2 cherries untill "mushy," add sugar. Then mix in the other 1/2 cherries and place into the pie crusts.
Source: Devon
Yield: One 8-9" Pie

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