In honor of George Washington ... Cherry Pie
Ingredients:
1 homemade 9" Flaky Double Pie Crust (or store bought if you must)
4 1/4 cups fresh cherries, pitted with stems removed
1 1/4 cup sugar, more if cherries a very tart
1/2 cup flour
1/2 teaspoon ground cinnamon
1 teaspoon of either vanilla or almond extract
2 Tablespoons butter, cut in small pieces
1 Tablespoon milk or cream for brushing the top
1 Tablespoon sugar for dusting
Directions: Preheat oven to 400 degrees F. Roll out the pie crust bottom and tops leaving enough overhang to fold and flute (unless you are making a lattice top). Drape the bottom pie crust evenly in a 9" pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn't dry out. Now in a large bowl, gently fold together pitted cherries, sugar, flour, cinnamon and vanilla or almond extract. Pour into pie crust and dot with butter. Unfold the top crust and place over the top of the cherry mixture. If making a lattice top you know what to do. Brush the top of the pie with milk or cream and sprinkle with sugar. If not making a lattice top cut 5-6 small vent holes in the top crust. Place on a baking sheet and bake at 400 for 50-60 minutes or until top is golden brown and cherries are bubbling up. If the edges start to burn or brown faster, ring the edges with a piece of aluminum foil. The pie will cut better with cleaner edges if it is allowed to cool completely. If you can wait that long. Make sure and refrigerate any leftovers. ~ Chef ~
1 homemade 9" Flaky Double Pie Crust (or store bought if you must)
4 1/4 cups fresh cherries, pitted with stems removed
1 1/4 cup sugar, more if cherries a very tart
1/2 cup flour
1/2 teaspoon ground cinnamon
1 teaspoon of either vanilla or almond extract
2 Tablespoons butter, cut in small pieces
1 Tablespoon milk or cream for brushing the top
1 Tablespoon sugar for dusting
Directions: Preheat oven to 400 degrees F. Roll out the pie crust bottom and tops leaving enough overhang to fold and flute (unless you are making a lattice top). Drape the bottom pie crust evenly in a 9" pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn't dry out. Now in a large bowl, gently fold together pitted cherries, sugar, flour, cinnamon and vanilla or almond extract. Pour into pie crust and dot with butter. Unfold the top crust and place over the top of the cherry mixture. If making a lattice top you know what to do. Brush the top of the pie with milk or cream and sprinkle with sugar. If not making a lattice top cut 5-6 small vent holes in the top crust. Place on a baking sheet and bake at 400 for 50-60 minutes or until top is golden brown and cherries are bubbling up. If the edges start to burn or brown faster, ring the edges with a piece of aluminum foil. The pie will cut better with cleaner edges if it is allowed to cool completely. If you can wait that long. Make sure and refrigerate any leftovers. ~ Chef ~
