Servings: 12
Preheat: 425
Prep Time: 4 hours
Source: https://www.foodnetwork.com/recipes/cherry-pie-recipe-1913275
Killer cherry pie. I modified recipe slightly
Ingredients:
4 lbs fresh cherries (a full tub from Costco)
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 teaspoon almond extract (optional)
Your favorite pie crust or pie dough recipe for 2 crust pie (see Pate Brisee recipe)
1 1/2 tablespoons butter, to dot
1 tablespoon demera sugar, to sprinkle
Directions:
This step can be done the day before. Pit cherries. Cut in half to ensure that no pits remain. Place cherry halves in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, drain cherries and cook juice further to reduce the liquid.
Preheat the oven to 425 degrees F.
Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust with milk. Place top crust on and flute the edge of the pie. Brush top with milk and sprinkle with sugar. Make a slit in the middle of the crust for steam to escape.
Bake for about 15 minutes, then reduce heat to 375. Bake another 35-50 minutes until crust is brown and filling starts to bubble. Remove from the oven and place on a rack to cool for 3 hours.