Baking is something I enjoy doing...not always when it's 90+ degrees out with 90% humidity, but I do enjoy it. Busying myself in the kitchen to make something tasty and satisfying for family and friends. Pies are always enjoyed, and my father-in-law loves the tart cherry pie I always bake him for his birthday. He said it reminds him of the cherry tree that was in the backyard of his childhood home, and the pies Mom Snook made using cherries from that tree. It's one of my favorite pies, too....brings back memories of the spindly tart cherry tree in our front yard, my brothers and I helping pick the cherries, and the shiny aluminum pie pans dad would hang in the tree to (hopefully) scare away the cherry loving birds. Thought I'd share the recipe with you all here...
Tart Cherry Pie
1 recipe pastry for a 9 inch double crust pie
1 (20 ounce) can pitted sour cherries
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons butter
1/4 teaspoon almond extract
1/4 teaspoon red food coloring (optional)
1 egg yolk
Preheat oven to 425 degrees F (220 C).
Make pastry and refrigerate, or use pre-made refrigerated crust.
Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt.
Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
When mixture is thickened, add butter, almond extract, food coloring and cherries.
When mixture is thickened, add butter, almond extract, food coloring and cherries.
Cover and refrigerate.
On lightly covered surface, roll out half of the pastry into an 11 inch circle.
On lightly covered surface, roll out half of the pastry into an 11 inch circle.
Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle.
With a knife or pastry wheel, cut eight 1/2 inch strips.
Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie , (I weave mine together like a basket)and lightly brush with egg yolk.
Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie , (I weave mine together like a basket)and lightly brush with egg yolk.
Bake 30 to 35 minutes, and cool before serving.
Enjoy!
Dad B. likes his with vanilla bean ice cream!
