Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 2 pie crusts for 9-inch pie
• 4 cups Bing cherries, pitted
• 2 Tbsp. fresh orange juice
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. cornstarch
• 1 to 1 1/2 cups sugar (depending on the sweetness of the fruit)
• 1/4 tsp. almond extract
• 1 Tbsp. grated orange zest
• 1 1/2 Tbsp. cold unsalted butter, cut into small pieces

Directions

1. Preheat the oven to 450 degrees. Prepare the pie crust, or use frozen, thawed crusts.

2. Place the cherries in a large bowl. Mix orange and lemon juices with the cornstarch, then combine with sugar, add the almond extract and the orange zest; toss well.

3. cinnamon, and salt. Toss with the cherries. Let rest for 15 minutes. Add the almond extract and the orange zest, toss well.

4. Line a 9-inch pie plate with one crust and prick all over with a fork. Spoon the cherry filling evenly into the crust. Dot all over with butter.

5. Cover with second crust. With water, moistened the crusts where they meet\, then turn the top crust under the bottom and flute the edge. Cut a few slits in the top to allow steam to escape. Decorate the surface if you wish by rolling out the scraps and cutting several cherry, leaf and stem shapes.

6. Bake pie in center of the oven for 10 minutes at 450 degrees. Reduce heat to 350 degrees and bake 45 to 55 minutes more, or until the crust is nicely golden, Let cool on a rack before serving warm or art room temperature.

Email to a friend | Print this recipe | Back