sunflower.gif Welcome to Flora's Recipe Hideout!
 Related Rooms
  Food Recipes
  Drink Recipes
  Party Room
  Flora's Hideout

 Important Info
  Submit a Recipe

 Hideout Search

Cherry Cherry Pie

Author/Submitted by:
Servings: 10
Categories: Desserts / Fruits / Pies & Pastries

    pastry, separate recipe
1/2  c  sugar, plus
1  t  sugar
3  tb  cornstarch
1/4  t  salt
32  oz  canned cherries, sour
1  c  dried cherries, sour
1/2  t  almond extract
4    dr red food coloring, optional

Recipe by: Country Living, October 1994 Prepare pastry. Combine 1/2 cup sugar, the cornstarch and salt in a 3-quart saucepan. Drain liquid from cherries into the pan; set cherries aside. Stir cherry liquid into the sugar mixture until no lumps remain. Heat mixture to boiling over medium heat, stirring frequently; continue cooking for 1 minute until the mixture is clear. Stir in reserved cherries, dried cherries, almond extract and food coloring; set aside. Preheat oven to 400 degrees. Between 2 sheets of floured waxed paper, roll out one ball of pastry to an 11-inch round. Remove the top sheet of paper and invert pastry into a 9-inch pie plate, letting the excess extend over the edge. Remove remaining sheet of paper. Spoon cherry filling into the pastry-lined plate. Between sheets of floured waxed paper, roll out remaining pastry to a 9 1/2 x 7 1/2-inch rectangle. Remove the top sheet of paper. With a fluted pastry wheel, or a knife, trim the long edges to make them even, then cut the rectangle lengthwise into fourteen 1/2-inch wide strips. To make lattice crust, place 1 strip in the center of the pie and another at a right angle to the first. Place 2 strips, one on each side of the second strip. Continue in this fashion, 2 strips at a time, moving toward the edge of the pie, until all strips have been used. Trim off all strips extending more than 1 inch past the rim of the plate. Lift the edge of the bottom crust over the ends of the strips; pinch together and flute edge. Sprinkle remaining teaspoon of sugar onto pastry strips. Place pie on a rimmed baking sheet. Bake for 35 to 40 minutes, or until the pastry is golden brown and the filling bubbles. Cool on a wire rack for 15 to 20 minutes before cutting. Penny Halsey (ATBN65B). By KKBG35A RUTH BURKHAR

Bored? Need a diversion? Check out Matt's Amazing Photo and Video Collection.