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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cherry Pie Recipe

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This recipe for Cherry Pie is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cans of cherry pie filling (I use 2 light and 2 regular), drained in a mesh strainer
3 T. cornstarch
6 T. brown sugar
2 T. lemon juice
¼ tsp. almond extract

Double pie crust of your choosing
2 T. unsalted butter, cut in small pieces
Directions:
Directions:
1. Heat oven to 425º.
2. Mix all ingredients together and let stand for 30 mins.
3. Fill pie crust with cherry mixture and dot with butter.
4. Cover with second crust and make slits in top of crust to vent the steam.
5. Bake at 425º for 30 mins. Turn oven down to 350º and bake another 20-25 mins, until crust is golden brown and filling is bubbling.
6. Cool completely.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40 plus baking time
Personal Notes:
Personal Notes:
Yes, I do use canned cherries. But get rid of most of the sauce so that the pie is full of fruit. I also bake this on a foil covered baking sheet that I preheat along with the oven. Saves on clean up. John's favorite and friend Des Shooshan's Birthday Pie.

 

 

 

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