Tart cherries, which are sometimes called pie cherries or sour cherries, are seldom sold fresh. This ruby-red fruit is frozen or canned shortly after harvesting to seal in the fresh flavor. Consumers can find unsweetened tart cherries, either canned or frozen, in most supermarkets.
This Midwest classic always gets rave reviews. Serve it plain or topped with a scoop of vanilla ice cream.
Here is the equipment you will need:
-
• Large mixing bowl
• Spoon
• Measuring cups for dry ingredients
• Measuring spoons
• 9-inch pie plate
• Cutting board
• Paring knife
• Table knife
• Cookie sheet
• Wire cooling rack
Here are the ingredients you will need:
- 4 cups frozen unsweetened tart cherries (You may substitute 2 cans (16 ounces each)
- unsweetened tart cherries, well drained, for
- 4 cups frozen unsweetened tart cherries.)
- 1 cup granulated sugar
- 3 tablespoons quick-cooking tapioca
- 1/2 teaspoon almond extract
- Pastry for 2-crust, 9-inch pie
- 2 tablespoons butter or margarine
In the All-American Cherry Pie recipe, 2 cans (16 ounces each) unsweetened tart cherries, well drained, can be substituted for the 4 cups frozen unsweetened tart cherries.
Here's how you do it:
Combine cherries, granulated sugar, tapioca and almond extract in a
large mixing bowl; mix well.
It is not necessary to thaw cherries before using. Let the cherry mixture stand 15 minutes before pouring it into the pie shell.
Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter.
Place top crust on filled pie. Cut 2-inch slits or decorative shapes for
steam to escape. There are many attractive patterns to use when cutting
crust for escaping steam.
Crimp crust to seal edges
Decorate top of piecrust with oval pieces of crust marked with backside
of knife blade, to resemble leaves.
Place pie pan on a cookie sheet to prevent spills in oven. Bake in a preheated 400-degree oven for 50-55 minutes, or until crust is golden brown and filling is bubbly. Let pie cool pie in pan on wire rack.
Source: National Cherry Board
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