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Cherry Pie Recipe

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

Contributor:  
Contributor:  
Nancy Watson
Added: Friday, March 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 batch of your favorite pie dough (enough to make a double crusted 8" pie)
3-4 lbs. sour cherries (enough to make 3 C stemmed, pitted fruit)
1 C sugar PLUS 2 tbsp (for sprinkling)
2 tbsp quick tapioca or cornstarch
1 1/2 tsp freshly grated lemon zest
2 tbsp lemon juice
1 tbsp kirsch
1 egg beaten with a pinch of salt (egg glaze)
1 8" pie pan

Directions:
Directions:
Make the dough and chill for 30 min. Roll out 2/3 of dough and use it to line the pie pan. Preheat oven to 400F. Combine the cherries, sugar, tapioca, lemon zest, lemon juice and kirsch in a large bowl and toss just to mix. Spoon this filling into the crust. Brush the edge of the crust with the egg glaze. Roll out the remaining dough and use it to cover the pie, pressing at the edges with your fingertips to join the top and bottom. For a pretty presentation, flute the edges. Brush the top crust with egg glaze and sprinkle with sugar. Cut four or five slits in top crust with a razor blade to allow steam to escape. Bake the pie for 40-50 min, or until the crust is nicely brown and the filling is bubbly. Let cool and cut into wedges for serving. Serve with vanilla ice cream.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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