My husband, God love him, is a fabulous man. He just bought me a NEW Kitchen Aid Stand Mixer. My old mixer was adopted by a Cooking Lighter and I CANNOT wait for that big ol' beautiful box to get to my porch. All the fun we are going to have... all the cakes we are going to make....all the weight I am going to gain...... ahhhhh.
So I bought some BEAUTIFUL cherries at the grocery the other day to attempt my second Cherry Pie in the past week. The first one was well, ugly. I used a recipe that called for Tapioca as the thickening agent and it was nasty. I also did not have enough cherries so the pie was flat and chewy. My poor husband and parents suffered thru it and tried to say it was good... but their constant chatter said other wise. It was very bad. But this one is going to be different.
Here is the recipe I used tonight. I also use Jiffy Pie Crust mix (gasp) for my crust. It is a great pie crust with a bit of sweetness to it (pointed out by my mother) and a nice flake. And the best part is that it is EASY. I try to time it so people see me rolling out the dough so it looks all homemade, but little do they know it is a MIX... from a little box. HA!
She's My Cherry Pie
4 cups fresh or frozen tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract
Your favorite pie crust or pie dough recipe for 2 crust pie
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle
Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
Preheat the oven to 375 degrees F.
Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
Bake for about 50 minutes. Remove from the oven and cool.