This cherry pie is a definite crowd pleaser. Your family will thank you for this sweet treat dripping with melty vanilla ice cream! And the best part? Throw your extra sour cherries in the freezer, and you can have fresh cherry pie all winter long!
Ingredients: *Serves 8-10
Cherry Filling:
- 1 1/2 cups sugar
- 1/3 cup flour
- 1 tsp. cinnamon
- 1 tsp. almond extract
- 5 cups fresh sour cherries, pitted
Pie Crust:
- 2 cups flour
- 1 tsp. salt
- 1 cup butter-flavored shortening
- 1/3 cup ice-cold water
- Egg white and sugar for brushing top crust
Directions:
- Preheat oven to 425 degrees.
- Combine sugar, flour, cinnamon and almond extract in a large ziploc bag. Shake to combine.
- Add cherries to the bag and gently toss to coat with flour mixture.
- Put in refrigerator while making crust.
- For crust, combine flour and salt in large bowl.
- Cut in shortening with pastry blender until shortening is size of peas.
- Add water and stir with a fork just until flour is absorbed. if too dry, add another Tbsp. or so of water.
- Form dough into a ball.
- Flour board and rolling pin. Roll dough from the center to form a circle (about 1/8 inch thick) larger than pie plate.
- Fold in half, lift and set in pie plate. Press to conform to pan.
- Cut off excess dough and crimp edges.
- Add cherry filling. Spread evenly.
- Cut strips with excess dough to form a lattice crust, roll a full top crust or cut dough with cookie cutters and place over top of filling. Combine egg white with a little water and brush over top of crust. Sprinkle with sugar.
- Bake at 425 degrees for 20 minutes. Cover crust, if browning too much, reduce heat to 350 degrees and bake another 25-30 minutes.
- Serve warm or at room temperature.
For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.
