"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cherry Pie Recipe

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This recipe for Cherry Pie, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Thursday, November 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Pastry for double crust (9 inch pie)
3/4 to 1 cup sugar
3 to 4 Tbl. flour (If you prefer, you can use corn starch or 1/4 cup Instant Tapioca)
1/8 tsp. salt
2 Tbl Lemon Juice
1/2 cup water or Cherry Juice
3 1/2 cups (two 16 oz. cans or equal amount, drained ) red sour pitted cherries,
1 Tbl butter
1/2 tsp. almond flavoring
Dash of Cinnamon

Directions:
Directions:
Blend sugar, flour, and salt in medium saucepan. Blend in lemon juice and water. Add cherries and cook and stir over medium heat until mixture has boiled, and thickened. Remove from heat and stir in butter, cinnamon and almond. Set aside to cool slightly, while you mix and roll the crust. (Tip put some melted butter in the bottom of the pie crust before you add fruit and your crust will be more flaky) Pour filling into pastry lined pie plate. Cover with top crust which has been slitted. Seal and flute edge. Bake at 400 degrees for about 15 minutes, reduce oven temp to 350 and cook for another 30 to 40 minutes.

Personal Notes:
Personal Notes:
I start out with less sugar, and taste after it starts to cook. If it needs more sweeting, then I add a little more at a time until it's as sweet as I want it. If you plan on serving with Ice Cream, tart is better then sweet.

 

 

 

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