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Sunday, June 10, 2012

Cherry Pie

Everyone who knows me, knows that I LOVE CHERR...
Everyone who knows me, knows that I LOVE CHERRIES! For a while now I have been wanting to make a REAL cherry pie. No not from those nasty canned cherries but from fresh New Mexico cherries. But everytime I would buy a bag, I would end up eating them all. (Yeah, I love cherries that much!) Today, I resitied the urge and pitted cherries until my fingers were purple. A little sugar, flour and a few hours later I came up with this litle beauty. YUMMY!! (Photo credit: Wikipedia)
By Juvy S. Iliwiliw




There are two types of cherries: sweet and sour (tart). Sour cherries are grown in the north and midwestern United States. Because they have a very short season and need to be cooked before eating, most recipes call for processed and jarred sour cherries, which are convenient and readily available. If you prefer to make Cherry Pie with sweet cherries, substitute 4 cups (1 1/2 lb/750 g) pitted fresh sweet cherries for the sour cherries, omit the cherry juice, reduce the amount of sugar to 3/4 cup (6 oz/185 g), and add 1/2 teaspoon almond extract (essence)









CHERRY PIE


You will need:


Two rolled-out Basic Pie Dough rounds

1 cup (8 oz/250 g) sugar

3 tablespoons cornstarch (cornflour)

1/4 teaspoon salt

4 cups (1/2 lb/750 g) drained jarred or canned pitted sour cherries, plus
1/3 cup (3 fl oz/80 ml) cherry liquid

1 teaspoon vanilla extract (essence)

1 tablespoon cold unsalted butter, cut into small pieces


Here's how:


Fold 1 dough round in half and carefully transfer to a 9-inch (23-cm) pie pan. Unfold and ease the dough into the pan without stretching, patting it firmly into the bottom and up the sides of the pan. Using kitchen scissors or a knife, trim the edge of the dough, leaving a 1/4-inch (2-cm) overhang. Refrigerate the dough-lined pan and reserved dough round until ready to use.

In a small bowl, stir together the sugar, cornstarch, and salt. Place the cherries in a large bowl, sprinkle with the sugar mixture, and toss to distribute evenly. Add the vanilla and mix well. Immediately pour the cherry mixture into the dough-lined pie pan and dot with the butter.

Lay the second dough round on a lightly floured work surface and cut out a pattern of circles or other shapes with a small cookie cutter or paring knife. Save the cutouts for decorating the top. Fold the dough round in half and carefully position over half of the filled pie. Unfold the dough, then fold the edge of the top dough under the edge of the bottom dough. Crimp the edges with a fork or flute them decoratively. Apply the cutouts to the top dough, applying a dab of water to the bottom of each dot to help it stick. Refrigerate the pie until the dough is firm, at least 30 minutes. Preheat the oven to 425 degrees F.

Bake the pie for 15 minutes, then reduce the temperature to 350 degrees F and bake until the crust is golden and the filling is thick and bubbling, 40-50 minutes longer. Let cool completely on a wire rack to set the filling. Warm the pie again before serving by reheating in a 350 degrees F oven for 10 minutes.





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