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The Best Cherry Pie

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Ingredients 2 cups all-purpose flour 1 pinch salt 1 cup shortening, chilled ½ cup cold water

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2 cups pitted sour cherries 1 ¼ cups white sugar 10 teaspoons cornstarch 1 tablespoon butter ¼ teaspoon almond extract

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Directions Stir flour and salt in a bowl. Mix shortening with two knives or a pastry blender until coarse crumbs form. Stir cold water into dough by hand until it holds together. 

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Roll 1 dough disk into an 11-inch circle and place into a 9-inch pie dish. Refrigerate until needed. Roll the remaining dough disk into an 11-inch top crust circle, place on a platter or baking sheet, and refrigerate until needed.

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Pre-heat the oven to 375°F. Warm a baking tray in the oven.

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Put cherries, sugar, and cornstarch in a medium non-aluminum saucepan. Let mixture stand for 10 minutes to release juices. Stir regularly as it boils over medium heat.

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For 1 minute, reduce heat and simmer fluids until thick and transparent. Remove from heat and add butter and almond extract. Let filling lukwarm.

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Cool filling and pour into pie shell. Add top crust, trim and crimp edges to seal, and cut steam vents.

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Bake 45–55 minutes on the preheated baking tray until crust is golden brown. Slice after many hours of cooling.

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