Grandma Coppock's Cherry Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: - 2 pie crusts
- 2 cans Oregon Fruit Red Tart Cherries
- 1/2 - 3/4 cup Sugar
- 3 tablespoons Cornstarch
- 1/4 tsp Almond Extract
- 1 tablespoon Butter or Margarine
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Directions: |
Directions:Preheat oven to 400 degrees F.
Drain the cherries and reserve the juice from only one can.
In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened.
Remove from heat. Gently stir in cherries and almond extract.
Pour filling into pastry lined pie pan. Dot with butter.
Gently roll top crust over pie, adjust crust, seal and vent.
Bake 30-40 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during last 15 minutes to prevent over-browning. I bake mine on parchment lined cookie sheet; this pie always seems to bubble over.
Cool pie several hours to allow filling to thicken before slicing. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: This was your Mamaw's all-time favorite pie. She rarely ate sweets but if she was going to, it was always her mom's cherry pie.
She spent one winter teaching me Grandma Mulvaney's pie crust and her mom's pie recipe until I had it perfected. It took a while to get the filling right. The key is to taste it as it cooks, you want it to be a thick consistency without tasting bland or like flour. Don't be afraid to add more sugar (slowly) to give it a sweeter taste. The cherries are tart and the sugar is needed to cut the tartness from them. Once I had both recipes mastered, I was required to make this pie for every holiday event.
This is best served warmed slightly with a scoop of vanilla ice cream.
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