Sunday, December 22, 2013

Year-Round Cherry Pie

One of the easiest pies I ever made!

A proper cherry pie is always made with sour cherries, not sweet. But sour cherries have a short season, indeed. Hello, canned sour cherries!

I was a bit skeptical that something so easy would end up so good. But it did! This is a recipe my mother gave to my sister who proclaimed it great. My mom died in January, and I've been going through her recipes, so I decided to give it a try since I can now readily find sour cherries where I live.

I did a number of searches for this recipe. Some use corn starch. Some cook the cherries on top of the stove before adding to the pie shell. I stuck with the original recipe and may give the others a try. But, for now, I'm quite satisfied with the results of this. The only things I would different is to add a bit more cinnamon, a bit less sugar. I also added a few drops of red food coloring and a bit of vanilla. Go easy on almond extract--a little goes a long way.

I used canned, Oregon Sour Cherries packed in water, and I used pre-made refrigerated pie crusts. My pie plate was a bit smaller than nine inches, but it made for a higher pie.

If you need a quick dessert for a dinner or gathering, this is it. And don't forget the vanilla ice cream.

  • 2 cans tart cherries, drained well (about 2 1/4 to 2 1/2 cups) 
  • 3/4 - 1 cup sugar, depending on tartness of cherries
  • 1/3 cup flour
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla (optional)
  • Cinnamon--a few shakes (optional)
  • 2-4 drops red food coloring (optional)
  • 1-2 tablespoons butter
  • Bottom and top crusts to line a 9-inch pie plate

Preheat oven to 375 F degrees.

In a medium bowl, mix together the sugar, flour, cinnamon (if using) until well combined, breaking up any lumps. Add cherries and flavorings. If using, add food coloring and gently mix to combine. Add cherry misture to lined pie plate. Dot with butter. Add top crust. Flute and vent.

Place foil around edges of pie to prevent burning. Bake 50 - 55 minutes. Allow to cool before slicing.

NOTES: I used White Lily All-Purpose Flour which is akin to cake flour. It mixes nicer than regular flour. Don't throw away the juice from the cans ... It's good to drink or to add to cola or ginger ale. Or vodka!

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