Cherry Pie Inspired By An Old Fashioned Cocktail Sour Cherries Stewed With Raw Sugar Bourbon And Orange Bitters Recipes

CHERRY PIE

Steps:

• Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
• Preheat the oven to 375 degrees F.
• Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
• Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

PERFECT SOUR CHERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
• Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
• Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.

FRESH CHERRY PIE

Steps:

• Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract; set aside., In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. , On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. If desired, brush with egg wash., Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.

CLASSIC SOUR CHERRY PIE WITH LATTICE CRUST

Steps:

• For crust:
• Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
• For filling:
• Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
• Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
• Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

SOUR CHERRY PIE

Steps:

• Preheat the oven to 400 F. Place a large rimmed baking sheet in the oven to preheat.
• Open the cans of cherries and drain them, reserving the juice from one can. You'll need 1/2 cup of liquid.
• Pour the liquid, sugar, cornstarch, lemon juice, and salt into a 2-quart saucepan and set over medium heat. Whisk constantly over the heat until the mixture is boiling and has thickened. This will take a few minutes, so be patient. You'll know the mixture is thickening when globs suddenly appear in the mixture.
• Remove from the heat and whisk in the almond extract and butter until smooth and well blended. Gently fold in the drained cherries with a flexible spatula, then set aside to cool.
• Roll the chilled pastry on a lightly floured surface until it's about 1/8 inch thick. Use it to line a 9-inch metal pie plate, then trim off the excess pastry with a knife. Gently spread the cooled cherry filling in the pastry.
• Wad up the remaining pastry and re-roll it to about 1/8 inch thick. Cut into strips, using a ruler for straight lines. Lay several of the strips horizontally across the top, then weave the remaining strips under and over the other ones to create a lattice top. Cut off the excess pastry, crimp the crust, and brush the pastry with beaten egg. Sprinkle liberally with demerara sugar if desired.
• Bake at 400 F for 20 minutes, then reduce the heat to 375 F and bake for another 20 minutes. The crust should brown beautifully and the filling should bubble gently.
• Remove the pie from the oven and let it cool for 3-4 hours on a wire cooling rack to allow the filling to cool and set. Cutting it too soon will make the filling runny.
• Serve with vanilla ice cream.

MY SOUR CHERRY PIE

Steps:

• Preheat oven to 375 degrees.
• Line 9" pie plate with one unbaked pie crust. Place in refrigerator while preparing filling.
• Combine sugar, cornstarch, and salt in large bowl. Add cherries and spinkle vanilla over the top. Toss cherries and sugar mixture until fruit in well-coated. Pour cherrry mixture into prepared pie crust. Top cherries with bits of butter.
• Place second unbaked pie crust on top of cherries, seal, trim, and flute edges. Brush entire crust with beaten egg.
• Bake 1 hour and 30 minutes, Cover pie crust loosely with foil if begins to brown excessively. Remove from oven onto to rack to cool. Melt orange marmalade over low heat. Brush warm pie with melted marmalade and cool completely.

CHERRY PIE WITH CANNED CHERRIES

Steps:

• Drain cherries, erserving 1 cup liquid. Mix sugar and conrstarch in small sauce pan. Gradually stir in reserved liquid until smooth. Heat over medium heat, stirring constantly until mixture bubbles. Cook one more miinute until thick and clear. Remove from heat. Stir in butter, cherries, almond extract and food coloring. Pour into prepared pie crust. Cover with vented or lattice top curst. Bake at 425 for 10 minutes. Reduce heat to 350 and bake 35 more minutes until golden brown.

SOUR CREAM CHERRY PIE

Steps:

• Arrange cherries evenly in the pastry shell. Dot with butter. In a large bowl, combine 1-3/4 cups sugar, flour and salt. Stir in the eggs, sour cream and lemon juice. Spread evenly over cherries. Sprinkle with remaining sugar. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until topping is set. Cool for 1 hour on a wire rack. Refrigerate for 3-4 hours before cutting. Refrigerate leftovers.