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Perfect Cherry Pie Recipe

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This recipe for Perfect Cherry Pie, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa English
Added: Saturday, February 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Marie Callendar's (or any other prepared) pie crust
3 16-oz. cans water packed red, tart, pitted cherries, drained and juice reserved
1 c sugar
1/4 c potato starch
1/2 t almond extract
1 T butter, in small pieces
1 egg white, lightly beaten
1 1/2 T sugar

Directions:
Directions:
In large sauce pan, cook 1 c cherry juice, 1 C sugar, potato starch and a pinch of salt over medium-low heat. Stir with rubber spatula until a very thick paste forms. Scrape paste into cherries in a bowl. Add almond extract. Stir to combine.

Add filling to prepared pie crust. Dot with small piece of the 1 T butter. Place top pie crust on top of filled pie. Pinch edges. Set an 18-inch square of heavy duty foil on pizza stone or heavy cookie sheet. Place pie on center of foil. Place in preheated 400 oven. Bake until crust starts to color, about 20 minutes. Remove from oven. Brush with egg white and sprinkle with 1 1/2 T sugar. Bake until golden brown, about 20 minutes longer. Bring roil up and around pie to loosely cover edges. Bake until filling bubbles, 15-20 minutes longer. Cool on wire rack.

Personal Notes:
Personal Notes:
The real recipe calls for a crust recipe. I figure Marie has it all figured out so I don't do that . One time I dreamed that Mom was hitting me for using a prepared pie crust. She laughed when I told her because she also uses the prepared crusts.

 

 

 

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