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Cherry Pie

Notes:

1. Anyone fortunate enough to find fresh sour or 'pie' cherries can check out Sour Cherry Tips

2. If substituting canned cherries, drain well. A 15-oz can is about 1 1/2 cups/pints. If you don't mind preservatives and sulfating agents, you can use a few drops of red dye.

3. This recipe is adapted from two Washington Post articles and Joy of Cooking cookbook
section on berry pies. Both newspaper recipes use cornstarch as a thickener; Joy of Cooking uses tapioca. (Acid fruits 'neutralize' the thickening power of flour, says Joy of Cooking authors.)  Almond extract and/or kirsch (a cherry liqueur) replaces vanilla extract in two of the recipes.  One uses confectioners' sugar instead of granulated sugar.

4. Cover edges of crust with tin foil after first 15 minutes of cooking.

4-6 cps sour cherries, drained well
9" pie pan
pie crust for two-crust pie (try Aunt Ida's Pie Crust)

1 1/2cps sugar
1/4 cp cornstarch (or 2 2/3 T quick-cooking tapioca)
3/4 t almond extract
1 T kirsch, if available (A cherry-almond-flavored liqueur that is reminiscent of cough syrup! We use Triple Sec, on hand for making margaritas.)
2 T butter

1. Gently mix all ingredients except butter together. Be sure cornstarch has dissolved.
2. When poured into pie shell, dot top of filling with butter and cover with second crust,
well-pricked, or latticed.
3. Preheat oven at 400 degrees.
4. Cover and bake for about 5-10 minutes, then reduce heat to 350 degrees and bake for
another 40 minutes, or till crust is golden and filling is bubbling.
5. Cool for at least 45 minutes before serving--with French vanilla ice cream, of course!