tip
Can be made with fresh or frozen pitted tart cherries
Ingredients
| Prepare dough and line 9-10†pie plate with pastry | ||
| 4 cups | red tart cherries | 950 mL |
| 1 cup | granulated sugar | 250 mL |
| 2 tbsp | cornstarch blended in ¼ cup cherry juice | 30 mL |
| 1/2 cup | brown sugar | 125 mL |
| 1 tsp | lemon juice & almond flavoring (if desired) | 5 mL |
Directions
Thaw cherries slightly. Pour cherries and juice into 3-litre saucepan. Reserve ¼ cup juice and blend with cornstarch. Add sugar, lemon juice, food coloring and cornstarch mixture to cherries. Cook gently, stirring constantly on medium- high heat, until mixture is thick and glossy, be careful not to break fruit. Pour into unbaked pie shell.
Sugar Topping: 1/2 cup pastry flour, 1/2 cup brown sugar & ½ cup butter
Combine flour and sugar. Work butter into mixture until crumbly. (butter works best when slightly soft, but not melted). Drizzle evenly over cherry pie filling.
Bake 35-40 minutes at 350F or until pastry edge is golden brown and cherries are bubbling slightly through the sugar crumb topping.
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