Tuesday, July 13, 2010
Move out of the way apple pie! You’ve lost the #1 spot to cherry pie!
I am totally hooked on cherry pie and am one happy lady when there is a slice of it set before me; I don’t care if it’s made with sweet cherries or tart cherries. And then add a scoop of ice cream, pure heaven! Did you know that in
at one time, it was against the law to serve ice cream on cherry pie? Kansas
This cherry pie recipe is one that I’ve made for years and is great filled with sugared up tart cherries, cinnamon and lemon extracts and Kirsch brandy. This is a simple recipe for a great pie!
We used to have two cherry trees which provided great cherries for jam, pies and more but, they’re long gone now. So that has left me with the problem of trying to find fresh tart cherries. They are definitely not sold in grocery stores and I have never seen them in the farmer’s markets around here.
The only ones I have been able to find are canned tart cherries. I just wish there was a cherry orchard in the vicinity or in
Pastry for 9-inch, two-crust pie*
1-1/3 cups sugar
1/3 cup flour
2 cans (16 ounces each) pitted red tart cherries, drained or 4 cups fresh or 5 cups frozen
½ teaspoon cinnamon
¼ teaspoon lemon extract
1 teaspoon Kirsch, optional
2 tablespoons butter
Heat oven to 350 degrees.
Prepare pie crust.
Mix sugar and flour.
Stir in cherries and remaining ingredients, except butter.
Turn into pastry-lined pie plate.
Dot with butter.
Cover with top crust.
Flute and cut slits in the dough.
Bake until crust is golden brown and juice begins to bubble through the slits in crust for 50 minutes to one hour.
*Pam’s note: pie crust recipe.
It’s cherry heaven, delicious!!!