Gourmet Cookie Bouquets Recipe Blog

I love how each new season brings a new flavor of pie to mind.  Summer is here, which is the perfect time to make a delicious cherry pie.  Fresh or frozen cherries can be used, and tart are the best as they nicely complement the nutmeg and cinnamon spices! It's the best use of that fruit basket you just received.

Ingredients:

Filling:

• 1-1/4 cups sugar
• 1/3 cup cornstarch
• 1 cup cherry juice blend
• 4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon almond extract

Crust:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 3 to 4 tablespoons cold water

Directions:

• In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.
• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.
• On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
• Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack.

If you're loving this cherry recipe, you must attempt this recipe for Easy Cherry Cobbler.