5 cups of sweet cherries, stoned 1/2 cup of sugar (variable) 1/2 teaspoon almond extract 2 tablespoons lemon juice 3 tablespoons cornflour 1 tablespoon of butter cut into pieces 1 egg Granulated sugar for sprinkling
Thanks to Elise for this recipe
You can’t beat a piece of pie, and cherry pie is a weakness for me. So when I saw this recipe I had to share it, the recipe that is, not the pie. Check the sweetness of the cherries first as it may sway your decision about how much sugar you would like to add.
First, gather your ingredients and the equipment you need before starting. A cherry stoner, 9″ pie dish, measuring cups and measuring spoons, lemon juicer, large mixing bowl, rolling pin, scissors, lattice cutter, pastry brush.
Put the stoned cherries, sugar, almond extract, lemon juice and cornflour in a large mixing bowl. Toss the ingredients together until the cherries are well coated.
On a lightly floured clean surface, roll out the bottom crust. Using a 9 or 10″ pie tin, trim the pastry aound the tin leaving an extended rim of about 1″, then put the pastry in the fridge while you roll out the top crust. Roll out the top crust to about the same size as the bottom. Place the bottom crust in the pie tin and put in the filling and dot the top with small pieces of butter. Cover with the top crust and crimp the two edges together to seal it. Score the top crust a few times to allow steam to escape. This is not needed if you have done a lattice top crust. Place in the fridge for 30 minutes before baking.
Optional egg wash. In a small bowl, whisk the egg with a tablespoon of water or milk. Use a pastry brush to brush over the top crust. Sprinkle the top with sugar.
Preheat the oven to 220c (425f), and place the pie on the middle rack, its a good tip to place a baking sheet on the rack below to catch any pie drippings. Bake for 15 minutes and then reduce the heat to 180c (350f) and cook for a further 35 to 45 minutes longer, or until the crust is nicely browned and the filling is thick and bubbly.