A nice fresh cherry pie recipe to try !
- fresh sour cherries
- 1 cup sugar
- 3 tbs cornstarch
- 1/8 tsp cinnamon
- 1 tbs lemon juice
- 1/4 tsp vanilla extract
- 15 oz pie crust
Drain two 16-oz cans pitted fresh sour cherries, reserving 1/2 cup juice.
Combine 1 cup sugar, 3 Tbsp cornstarch, 1/8 tsp cinnamon, and a pinch salt in medium saucepan.
Stir in reserved cherry juice and 1 Tbsp lemon juice. Bring to boil over medium heat, stirring constantly; boil 1 minute.
Remove from heat; stir in cherries and 1/4 tsp vanilla extract. Cool completely. Preheat oven to 425.
Prepare your favorite pastry for a double-crust pie or use 1 pkg (15 oz) refrigerated pie crusts. Roll half the pastry on lightly floured surface into a 12-inch circle; line 9-inch pie plate with pastry. Spoon in filling.
Roll remaining pastry into an 11-inch circle; cut vents with small, sharp knife. Place pastry over filling; trim edges,leafing a 1- inch overhang. Pinch edges together. Fold overhang up over edge and flute.
Bake 15 minutes. Reduce heat to 375; bake 30 minutes more, until crust is golden and filling is bubbly.
Cool on wire rack. Serve the fresh cherry pie recipe warm or at room temperature. Enjoy it !