The outset cherry pie recipe I tried tasted OK, but at that spot was a watery liquid inwards the bottom of the pie that seperated from the filling...not a proficient thing.
Next, I tried a recipe that used flour equally a thickener, but it left a cloudy filling ... non what I wanted.
Next I tried tapioca to thicken the filling as well as it eliminated the cloudy fruit filling problem, but it was difficult to guage only how much tapioca was plenty as well as how much was equally good much; it also produced inconsistent results...not good.
So, equally usual, I took a petty flake of this recipe as well as added it to that recipe as well as thence threw inwards a twosome of my ain ideas as well as came upward amongst todays recipe. I served it on Father's Day as well as picky-picky married adult man truly said "This is THE best cherry pie I've ever eaten!!" After I picked myself upward off of the flooring (not literally, lol) , I knew I had a winner!!!
CHERRY PIE FILLING
(2) xiv ounce cans unsweetened tart pie cherries
1 1/2 cups granulated sugar DIVIDED
4 tablespoons + 2 teaspoons corn starch
pinch of salt
1/2 teaspoon almond extract (do non operate out out)
2 teaspoons butter, room temperature
Drain the cherries but SAVE THE LIQUID. Put 1 loving cup of the liquid into a heavy saucepan amongst the corn starch, common salt as well as HALF OF THE SUGAR, mix well.
Bring this mixture to a boil, piece stirring, as well as develop until it gets VERY THICK (only takes a infinitesimal or thence 1 time it starts to boil (keep stirring fast).
Remove from oestrus as well as stir inwards the butter, almond extract as well as the OTHER HALF of the sugar, mix well. Gently crimp inwards the drained cherries. Let cool piece you lot brand the pie crust.
This is the all fourth dimension best pie crust I stimulate got EVER made as well as I've made tons of them. This dough handles beautifully (no take away to chill the dough) as well as makes either iii unmarried crusts or a large 2 crust pie amongst some left over. Everyone I've served this crust to is wild almost it.
PIE CRUST
4 cups all utilisation flour
1 3/4 cups butter flavored Crisco shortening
2 tablespoons sugar
1 teaspoon salt
1 large egg
1 teaspoon vanilla
1/2 cup H2O ice mutual depression temperature water
Cut the shortening into the flour amongst a pastry cutter (or a twosome of forks) until the shortening is almost one-half the size of a light-green pea.
Mix the sugar, salt, egg, vanilla as well as H2O ice water together, until good mixed, thence add together it all to the flour-shortening mixture. Work it amongst your hands until everything comes together inwards a big ball. Try to exercise this fairly chop-chop thence that the oestrus of your hands doesn't melt the shortening. No take away to chill this dough.
Roll out a bottom crust, on a floured counter, to fit a 9" pie pan. Put the cherry filling into the bottom crust as well as thence brush the edges of the crust amongst a petty egg white that has a few drops of H2O whisked into it (this volition assist "glue" the bottom crust to the come about crust).
Roll out a come about crust, on a floured counter, and lay it over the filled bottom crust. Cut off the extra dough that hangs over the rim of the pie plate (see note). Pinch the come about as well as bottom crust edges together (or utilisation a fork).
After you lot stimulate got pinched the ii crusts together, brush the come about pie crust amongst to a greater extent than of the egg white launder (the same that you lot used to "glue" the edges ) as well as thence sprinkle the whole surface, lightly, amongst granulated sugar.
Cut several modest vent holes inwards the come about crust. Bake inwards 375 preheated oven for 35 to 45 minutes or until the crust is golden brownish (I commonly operate out it inwards for 45 minutes). COOL PIE COMPLETELY BEFORE CUTTING.
NOTE: When you lot are trimming the excess unbaked crust from roughly the rim of the pie pan, operate out it only a petty long thence that you lot tin tuck nether the border earlier you lot pinch the pie border into a design.
NOTE: I bake all of my pies on a cookie canvass only inwards illustration they fall over.
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