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Sunday, December 14, 2008

Simple Cherry Pie

lattice-cherry-pie-1


Cherry Pie is D's favorite. When we first got married, we used to go to the farms and pick different varieties of cherries and then can the pie-cherries at home so we can make cherry pie any time. But, over the years, cherry crop has been iffy, and many farms don't offer U-pick for cherries anymore... so, we just end up picking berries every summer.

Anyway, I am not really a big pie fan, so I make pies about twice or thrice a year at the most. But, every once in a while I don't mind a slice of pie. And something wholesome and homemade like this cherry pie, with a small scoop of ice cream satisfies my sweet tooth for months at a stretch.

Ana does not like cherry pie. She likes the banana cream pie, she doesn't mind pumpkin pie, but, she finds the cherry pie a bit too tart to her liking, despite the bit of sugar added to compensate for the tartness.

Ingredients
Filling:
2 16-oz cans pitted tart red cherries (water-packed)
1½ cups sugar
1/3 cup cornstarch
1 Tbsp butter
½ tsp almond extract
a few drops red food coloring (optional)
some milk and extra sugar


Double-crust Pie Pastry:
2 cups all purpose flour
1 tsp salt
2/3 cup shortening
6-7 Tbsp cold water


Preparation:
  1. Double-Crust Pie Pastry: Mix together flour and salt; cut in the shortening; sprinkle a Tbsp of water at a time, toss with fork, push aside and add another Tbsp and so on till all the flour is moistened; form the dough into 2 balls; roll one ball into a 12-inch flat circle; do not overwork the dough; save the other ball for the top crust
  2. Cherry Filling: Drain cherries, reserve 1 cup of liquid; combine sugar, cornstarch, salt, and stir in the reserved cherry liquid; cook over medium heat till thick and bubbly; remove from heat, add the cherries, butter and almond extract, and food coloring, if using; allow to stand till it gels a bit
  3. Place the rolled out pastry on a pie plate carefully, without stretching, allow to fall over the edge and trim around the edge; add the cooled cherry filling
  4. Top Lattice Crust: Roll out the second ball of dough and cut into ½ inch strips; weave the strips along the top to make a lattice crust; brush top of pastry with some milk and sprinkle with sugar; flute the edges - i.e., pinch them into a zig-zag shape, or simply press down with tines of fork like for single-crust banana cream pie
  5. Bake in a 375°F oven for 25 minutes or more till golden
  6. Cool the pie on a rack before serving

lattice-cherry-pie-2

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1 Comments:

  • At 11:27 PM, Blogger Navita said…

    Hi Sheela,
    thanks for stopping by. M glad u liked them..i try to satisfy my readers...if not surprise them. ;p

    Looking at ur pie,reminded me of the very first pie I made..in Florida..that too in my boss's kitchen..it was fun..traditional american apple pie!

    Nice pics.

     

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