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Friday, August 30, 2013

Cherry Pie

We’ve had an abundance of cherries in the house over the past month & this is the first dessert I’ve made with them.  We love cherries so much that they never last long!  I made this pie while Gavin was away in camp and had to save him a slice for when he got back. He normally doesn't enjoy pies but really liked this one.  The orange zest pairs surprisingly well with the cherries and gives it such a smooth flavor.  It's so simple & yields great results.  It surprised both of us and I will certainly be making it again! 

Cherry Pie

¾ cup granulated sugar
½ cup brown sugar
1/3 cup sugar
1-1½  teaspoon orange zest
5 ½ -6 cup pitted tart red cherries
1 recipe for a double pie crust
1 tablespoon milk
Granulated sugar, for sprinkling

Preheat oven to 375 degrees. Prepare and roll out the pie dough. Line a 9-inch pie plate with half of the pastry dough and trim to ½ inch beyond edge of pie plate.

In a large bowl, stir together the ¾ cup granulated sugar, brown sugar, cornstarch & orange peel. Add in the cherries and toss gently to coat. Stand for 15 minutes or until a syrup forms.

Pour cherries into the pastry lined plate.

To make a lattice top: Roll out the remaining pastry dough into a 12 inch circle. Cut into ¾ inch to 1 ½ inch wide strips. Weave over cherry mixture in a lattice pattern. Press ends of strips on bottom of pastry rim. Fold bottom pastry over ends of strips, crimp edge as desired. Brush pastry with milk; sprinkle with additional granulated sugar.

Place the pie on a baking sheet. Cover edges of the pie with aluminum foil to prevent a burnt crust. Bake in preheated oven for 30 minutes & remove foil. Bake for an additional 15-35 minutes until pastry is golden. Cool on a wire rack & serve.

Source: adapted from Better Homes & Gardens

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