Cherry Pie

 

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Makes 1, 8 or 9-inch Pie

Although cherry pie was a favorite dish of George Washington’s, he did not chop down that cherry tree, and you don’t have to have to have crossed the Delaware in a snow storm to enjoy this excellent pie.

Favorite pastry or Perfect Pastry

5 cups of pitted fresh cherries *
1 ½ cups sugar, or to taste
3 tablespoons instant tapioca or 1/3 cup all-purpose flour
1/2 teaspoon almond extract
1/2 teaspoon fresh grated nutmeg
2 tablespoons butter

Make your pastry and chill.  Mix the cherries with the remaining ingredients and set aside for about thirty minutes.  Pre heat oven to 500° to 550°.  When ready to assemble, roll our a piece of pastry to be about 1/4-inch thick and use it to line an eight or nine inch pie plate.  Leave about 1/2-inch of pastry hanging over the edge of the pie plate.  Fill the pie plate with the cherry mixture and set aside.  Roll out another piece of pastry to use for the top crust.  Traditionally a cherry and berry pies has a lattice top, however you may make a solid top if you wish. You may find the following video on making a lattice crust helpful.

 

Making a Lattice Top Crust

 * You may also use frozen or even canned cherries.

The English Country Kitchen


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        Copyright © 2008 - Geraldine Duncann

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