FRESH SWEET CHERRY (BING OR RAINIER) PIE

FRESH SWEET CHERRY (BING OR
RAINIER) PIE

one
9-inch diameter pie

 

  • 4 cups pitted fresh sweet dark (Bing)
    or golden (Rainier) cherries
  • Pastry for Double-Crust Pie, or 1 (15-ounce)
    package refrigerated piecrusts (2 crusts)
  • 1 cup sugar or the equivalent of 1 cup sugar in
    granulated sugar substitute or to taste
  • 1/3 cup cornstarch
  • ¼ teaspoon salt
  • 2 tablespoons butter or margarine, at room
    temperature and cut into tiny pieces/bits
  • ¼ teaspoon almond extract (optional)
  • Pastry for Double-Crust Pie, or 1 (15-ounce)
    package refrigerated piecrusts (2 crusts)
  • Half-and-half and granulated sugar as needed
    (optional)
  • Sweetened flavoured whipped cream or other
    whipped topping of choice or
    vanilla ice cream as desired for garnish (optional)

 

Prepare
cherries for baking and set aside.

Prepare
piecrust and line pie plate with bottom crust.

In
a large bowl, combine sugar, cornstarch, and salt.  Add cherries, mixing gently to coat
cherries.  Spoon cherry mixture into the
bottom crust.  Dot cherry mixture with
butter and drizzle almond extract over cherries, if desired.

Cover
with top crust, sealing edge of top crust to bottom crust; flute the edge of
the piecrust with the thumb and forefinger. 
Lightly brush the top crust with half-and-half and then sprinkle lightly
with sugar, if desired.  With a sharp
serrated knife, cut five slits in the center of the top crust.

Arrange
pie on a baking sheet.  Bake, on the
center rack, in a preheated hot oven (425 degrees F.) for 15 minutes. Reduce
oven temperature to moderate (350 degrees F.) and continue baking for 40 to 50
minutes longer, or until pastry is browned and filling is hot and
bubbling.  If crust browns too fast,
loosely cover pie with a sheet of aluminum foil.  Cool pie thoroughly on a baking rack.  To serve, cut into wedges.  Serve plain or topped with whipped cream,
other whipped topping, or ice cream, if desired.

Variation: Reduce cherries to 2 cups
and add 2 cups sliced peeled firm ripe peaches or nectarines.

 

Pastry for
Double-Crust Pie

 

2
cups flour (not sifted)

  • Pinch of salt
  • ¾
    cup shortening
  • About
    5 to 6 tablespoons very cold water (approximate)

 

Sift
together the flour and salt into a medium bowl. 
Cut in shortening with a pastry blender until mixture resembles coarse
meal.  Sprinkle cold water, 1 tablespoon
at a time, evenly over the surface, mixing lightly with a fork until particles
hold together.  Shape mixture into two
balls, wrap in wax paper, and allow to stand at room temperature for 5 to 10
minutes.   On a lightly floured surface
or pastry cloth, roll out one dough ball into a circle 1/8-inch thick and 1½
inches larger than the pie plate.  (If
using refrigerated pie crusts, just unroll crusts and proceed as directed.)
Carefully fit crust into pie plate. 
Trim crust edge, leaving a ½-inch overhang.  Pour filling into pie shell as directed
above. Set aside. 

Roll out remaining dough ball into a circle
1/8-inch thick and 1 inch larger in diameter than the top of inverted pie
plate.  Cover filling of pie and proceed
as directed above.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s