You can't go wrong with timeless recipes that your grandma and her mom, and her mom, and her mom have made for generations. The smells of these foods always take you back to your youth, to family gatherings, and fun-filled holidays. There is almost nothing more classic than having a delicious slice of home made cherry pie.
Cara's Home Made Cherry Pie Filling:
- 1 can Tart Pitted Cherries in water (14-16oz), drained
- 1 cup Sugar
- 1/4 cup Flour
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Almond Extract
For Pie Assembly:
- 2 tablespoons Butter
- 1 package of pre made Pastry Crust for a double crust pie (you can also use the rolled pastry crust for the top, and buy a pre-formed lower pie crust already in a 9 inch pie tin)
- 1 egg, beaten, for eggwash on crust
Preheat oven to 425 degrees
In a medium saucepan over medium heat, combine drained cherries, sugar, flour, and cinnamon. Stir mixture constantly until it thickens and boils, about 7 minutes. Remove from heat and add almond extract. Allow mixture to at least halfway cool before pouring in pie crust.
Pour filling into prepared pie crust. Top crust can be whole, with a few slits or small to medium decorative holes with a small cookie cutter. For a lattice crust, you can follow this easy guide. Be sure to paint eggwash on top crust with a pastry brush. Bake for about 30 minutes, or until the crust turns golden brown. Allow pie to cool at least 1 hour before serving. A completely cooled pie is much easier to slice and serve!
Enjoy this dessert any time of year. There's a reason why the classics are still the top dogs!