Cherry Pie, No. 2 Recipe

Cherry Pie, No. 2

Cherry pie is a classic and beloved dessert that has been enjoyed for centuries. The exact origins of cherry pie are unclear, but it is believed to have originated in Europe, where cherries are abundant during the summer months. Cherries have long been cherished for their sweet and tart flavors, making them the perfect fruit for pies.

Fun Facts:
- Cherries are a stone fruit, meaning they have a pit or seed in the center.
- The process of removing the stems and seeds from cherries can be time-consuming but is worth the effort for the delicious flavor it yields.
- The heating of the cherries in the oven helps enhance the flavor of the seeds, giving the pie a rich and distinctive taste.

Now, let's get started with the recipe for Cherry Pie, No. 2:

- 4 cups cherries, pitted
- 1 cup granulated sugar (adjust according to tartness of cherries)
- 1/4 cup cornstarch
- 1/4 teaspoon almond extract
- 2 pre-made pie crusts (or homemade if preferred)
- 2 tablespoons unsalted butter, diced
- Optional: 1 tablespoon milk and sugar for pie crust topping


1. Preheat your oven to 375°F (190°C).

2. Pick the stems out of your cherries and place them in an earthen crock or a heatproof bowl.

3. Transfer the crock or bowl with the cherries to the oven and heat them until they become hot. This step helps release the flavor of the cherry seeds.

4. Carefully remove the cherries from the oven and set them aside to cool slightly.

5. Once the cherries are cool enough to handle, seed them by removing the pits. This can be a bit time-consuming but is essential for a smooth and enjoyable pie-eating experience.

6. In a separate bowl, mix the seeded cherries with granulated sugar, cornstarch, and almond extract. Make sure the cherries are well-coated with the mixture.

7. Roll out one pie crust and place it into a 9-inch pie dish, allowing any excess dough to hang over the edges.

8. Pour the cherry filling onto the pie crust, distributing it evenly.

9. Dot the filling with diced unsalted butter, which will melt during baking and add richness to the pie.

10. Roll out the second pie crust and place it over the filling. You can choose to make a lattice crust or simply place the entire crust on top, sealing the edges with the bottom crust.

11. If desired, create a decorative edge by crimping the pie crust with a fork or your fingers.

12. Optional: Brush the top crust with milk and sprinkle with sugar for a golden and slightly sweet finish.

13. Make a few slits on the top crust to allow steam to escape during baking.

14. Place the pie on a baking sheet to catch any potential drips and place it in the preheated oven.

15. Bake for 45-50 minutes, or until the crust is golden brown and the cherry filling is bubbling.

16. Once the pie is done baking, remove it from the oven and allow it to cool for at least 2 hours before serving. This will give the filling time to set and prevent it from being too runny.

Now it's time to enjoy your delicious homemade Cherry Pie, No. 2! Serve it warm or at room temperature with a scoop of vanilla ice cream for a perfect dessert.

Similar Recipe Dishes:
- If you enjoy the combination of sweet and tart flavors, you might also like to try making a classic Apple Pie or a tangy Lemon Meringue Pie.
- For a twist on the traditional cherry pie, you can experiment with adding other fruits such as blueberries or raspberries to create a mixed berry pie.
- If you prefer a lighter dessert option, consider making a cherry tart instead of a pie. Tarts typically have a thinner crust and can be served in individual portions for a delightful treat.
- For those who prefer a no-bake dessert, a cherry cheesecake might be the perfect choice. The creamy and smooth texture of the cheesecake pairs wonderfully with the sweet and tangy cherries.

Get creative and have fun experimenting with different variations of cherry pie and other fruity desserts to find your personal favorite!



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