She’s My Cherry Pie
Photo by Pug Girl 
Ingredients:
- 1 can of pie cherries with juice
- 1- ¼ cup granulated sugar
- slightly less than ¼ cup of plain flour
- ¼ teaspoon lemon juice
- Pinch of salt and cinnamon
- 2-3 drops almond flavoring
- 2-4 drops red food coloring (optional)
Method:
Pour contents of can of pie cherries into a sauce pan, cherries and juice, and heat over medium heat until thickened. Stir gently as not to crush the cherries.
Remove from heat and allow to cool slightly. Add the almond and red food coloring if desired.
Set aside to cool completely. Meanwhile, make the pastry.
Preheat oven to 425F degrees.
Ingredients:
- 2 cups all-purpose flour
- ½ cup vegetable oil
- ¼ cup whole milk, plus a bit
- 1 teaspoon salt
Method:
Put flour and salt into a large mixing bowl. Mix oil and ¼ cup milk together then pour into the flour. Using a fork or your hands, mix until soft crumbles form. Press together then roll out on a lightly floured countertop. Roll big enough to completely cover your pie dish. Press the dough into the dish then trim edges.
Reserve the remaining dough, rolling out a second time and cut into strips. Set aside.
When the filling is cool enough not to melt the pastry, gently pour into prepared dish and spread cherries out evenly with the syrup.
Lightly butter the edge of the bottom shell, then create the traditional lattice top with the strips of remaining dough, weaving them in every other strip. Press edges onto the bottom crust then trim. Using a pastry brush, use the ‘bit’ of milk leftover and brush on the top of the crust
Place on a baking tray to catch drips while baking. Bake in preheated oven for about 10 minutes. Reduce heat to 375F degrees and cook for a further 40 minutes or until the crust is golden and the filling is bubbling.
Contributor’s Note: Check the crust during cooking. If the edges are cooking too quickly, you can cover gently with foil and continue cooking until done.
Cool on a wire rack.
Contributor’s Note: Pie can be served warm or cool . . . I prefer my cherry pie warm and with a lashing of fresh whipped Chantilly Cream or ice cream. Here’s my recipe for Chantilly Cream —
Ingredients:
- 2 cups (16 ounces) fresh whipping cream
- 2 tablespoons caster sugar
- 2 teaspoon bourbon vanilla
Ingredients:
- 1 can of pie cherries with juice
- 1- ¼ cup granulated sugar
- slightly less than ¼ cup of plain flour
- ¼ teaspoon lemon juice
- Pinch of salt and cinnamon
- 2-3 drops almond flavoring
- 2-4 drops red food coloring (optional)
Method:
Pour contents of can of pie cherries into a sauce pan, cherries and juice, and heat over medium heat until thickened. Stir gently as not to crush the cherries.
Remove from heat and allow to cool slightly. Add the almond and red food coloring if desired.
Set aside to cool completely. Meanwhile, make the pastry.
Preheat oven to 425F degrees.
Ingredients:
- 2 cups all-purpose flour
- ½ cup vegetable oil
- ¼ cup whole milk, plus a bit
- 1 teaspoon salt
Method:
Put flour and salt into a large mixing bowl. Mix oil and ¼ cup milk together then pour into the flour. Using a fork or your hands, mix until soft crumbles form. Press together then roll out on a lightly floured countertop. Roll big enough to completely cover your pie dish. Press the dough into the dish then trim edges.
Reserve the remaining dough, rolling out a second time and cut into strips. Set aside.
When the filling is cool enough not to melt the pastry, gently pour into prepared dish and spread cherries out evenly with the syrup.
Lightly butter the edge of the bottom shell, then create the traditional lattice top with the strips of remaining dough, weaving them in every other strip. Press edges onto the bottom crust then trim. Using a pastry brush, use the ‘bit’ of milk leftover and brush on the top of the crust
Place on a baking tray to catch drips while baking. Bake in preheated oven for about 10 minutes. Reduce heat to 375F degrees and cook for a further 40 minutes or until the crust is golden and the filling is bubbling.
Contributor’s Note: Check the crust during cooking. If the edges are cooking too quickly, you can cover gently with foil and continue cooking until done.
Cool on a wire rack.
Contributor’s Note: Pie can be served warm or cool . . . I prefer my cherry pie warm and with a lashing of fresh whipped Chantilly Cream or ice cream. Here’s my recipe for Chantilly Cream —
Ingredients:
- 2 cups (16 ounces) fresh whipping cream
- 2 tablespoons caster sugar
- 2 teaspoon bourbon vanilla
Method:
Put all ingredients into a large bowl, and with a power mixer, whip at medium to high speed until soft, creamy peaks form. Serve right away.
Contributor’s Note: If you don’t have a power mixer, get your hunky dinner companion to whip the cream with a good whisk. Praise liberally to get the best rise from your cream!
Method:
Put all ingredients into a large bowl, and with a power mixer, whip at medium to high speed until soft, creamy peaks form. Serve right away.
Contributor’s Note: If you don’t have a power mixer, get your hunky dinner companion to whip the cream with a good whisk. Praise liberally to get the best rise from your cream!