This Cherry Pie Is Everything You’ve Ever Wanted For Dessert And More

Desserts

Submitted by Recipe Rain

This Cherry Pie Is Everything You’ve Ever Wanted For Dessert And More

When I watched my Grandma make pies way back when I was a young girl, it always seemed like such a difficult task. She made it look easy of course, but I never thought that it was something that I would be able to handle. After making this one, I can see I will be doing a lot more pies in the future. I can’t tell you exactly how many people from town came up and complimented me on the dessert I brought that night, but it was a ton! I even had a few people request a copy of the recipe. I was more than happy to share it. We could use more of these around that’s for sure!

This Cherry Pie Is Everything You’ve Ever Wanted For Dessert And More

Prep time 25 mins; Cook time 55 mins

Serves 8

INGREDIENTS

  • 1-1/4 cups sugar
  • 1/3 cup Argo cornstarch
  • 1 cup cherry juice blend
  • 4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon almond extract
  • PASTRY:
  • 2 cups Gold Medal all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 5 to 7 tablespoons cold water

PREPARATION

  1. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.
  2. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.
  3. On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
  4. Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack.


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