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SWEET CHERRY PIE
by Sula ** sulaandspice.com (IC: blogger)
8 servings
1 hr 15 min
Jump to recipe
Happy President’s Day! For some, a holiday. But for everyone, a chance to
remember the visionary men who founded this country on principles of democracy,
which we try to uphold today. And what better way to commemorate this day than
with a pie? But not just any flavor, because – I cannot tell a lie – I love
Washington Sweet Cherry Pie.
George Washington and cherriesMost every school age child has heard the story of
six-year old George Washington, who received a hatchet for his birthday and
proceeded to cut down his Father’s favorite cherry tree. When confronted, he
reportedly fessed up: “I cannot tell a lie. I did cut it down with my hatchet,”
whereby his father embraced George for his honesty. Although this story may be a
myth, it certainly was an effective way to demonstrate values of honesty and
goodness.
And honest to goodness, I love this pie! I originally found it at
allrecipes.com. For one thing, I can use frozen sweet cherries with no worries
about: what’s in season, how long it’ll take to pit the fruit, preparation time,
etc. Just thaw the fruit and you’re ready to go!
How to make this pieTo start, you’ll need a pie crust, enough for a two-crust
pie, so double the recipe in the link. The classic top crust for cherry pie is a
lattice top, but feel free to make a solid top crust instead – it will taste
just as great.
For the filling, the frozen cherries are thawed in a bowl. The recipe also calls
for a third cup of cherry juice, but your frozen fruit will probably produce
enough juice by itself. So, don’t discard that juice, measure it and see whether
you need more. Others have also used cranberry juice to supplement, so there’s
leeway with that particular ingredient.
Mix the cherries and juice with white and brown sugar, a little almond extract
and some cornstarch and flour for thickening. Place one pie crust into the pie
plate, add the filling, then top with the second crust. As described in my post
on baking pie crust, you might want to brush the bottom crust with an egg white
wash to provide a barrier to the juices and prevent soggy crust.
When I made this pie, I decided to "weave" the lattice crust separately, then
carefully rolled it up on the rolling pin. Once my pie filling was in the bottom
crust, I carefully unrolled the lattice top and then trimmed, pinched and
crimped the edge to get everything secure. See below. 😃
wove the lattice
rolled up on the rolling pin
ready to be filled
filling in the bottom crust
ready to bake!
This is definitely one of those pies that requires special care, i.e. covering
the edges of the crust for the first 20 minutes of baking to prevent edges from
burning. Use some pieces of tin foil or a pie shield. Both methods work well.
The reward? A beautiful and oh-so-tasty sweet cherry pie for President’s Day. Or
any other day!
Delicious!
And thank you, founding fathers, for your courage and wisdom.
TRENDING VIDEOS
SWEET CHERRY PIE
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RECIPE DETAILS
* Yield 8 servings
* Time spent: Prep time: 40 Minutes Cook time: 35 Minutes Total time: 1 hr 15
min
Show Nutrition Info
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* Per serving
% Daily value
INGREDIENTS
--------------------------------------------------------------------------------
* 2 Unbaked pie crust enough for double crust 9-inch pie
* 4 cups frozen sweet dark cherries (about 20 oz), thawed and drained, juice
reserved
* 1/3 cup cherry or cranberry juice to supplement drained juice if needed
* 1/3 cup brown sugar
* 1/3 cup white sugar
* 2 TB cornstarch
* 3 TB flour all-purpose
* 1/4 teaspoon almond extract
INSTRUCTIONS
--------------------------------------------------------------------------------
Preheat oven to 425F Measure the reserved juice from the thawed cherries and
supplement with more cranberry or cherry juice if needed to make a total of
one-third cup of juice. In a bowl, mix the cherries, juice, almond extract,
brown sugar, white sugar, cornstarch and flour until the sugar has dissolved;
allow to stand while preparing pastry dough, about 15 minutes. If a lattice top
is desired, roll out one crust and cut it into strips using a sharp knife or
pizza cutter. Overlap the strips on top of the filling in a pattern of your
choosing. Line a 9-inch pie dish with a pastry crust, and brush the bottom with
beaten egg white to seal the pastry. Fill with the cherry filling. Top with the
remaining crust, and crimp the edges to seal. If using a solid top crust, cut
several steam vents into the top with a sharp paring knife. Cover the edges of
the crust with a pie shield or strips of tinfoil. Place pie in preheated oven
and bake for 20 minutes with the edges covered. Remove the edge protectors and
continue to bake for an additional 15-20 minutes, until the cherry filling is
bubbling/thickened and the crust is browned. Allow to cool before serving.
TIPS
* For best results, allow pie to cool overnight before cutting.
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Want more details about this and other recipes? Check out more here!
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Published April 17th, 2022 10:44 AM
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* Margie Newell on Apr 24, 2022
Will try!!
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