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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Cherry-pitters can be purchased in kitchen-supply and housewares shops. Wear an apron when pitting, but still watch out for the juice. Ingredients:
classic pie crust |
4 cups bing cherries, pitted |
2 tablespoons fresh orange juice |
2 tablespoons fresh lemon juice |
2 tablespoons cornstarch |
1 to 1 1/2 cups sugar (depending on the sweetness of the fruit) |
1/4 teaspoon ground cinnamon |
pinch of salt |
1/4 teaspoon almond extract |
1 tablespoon grated orange zest |
1 1/2 tablespoons cold unsalted butter, cut into small pieces |
Directions:
1. 1. Preheat the oven to 450°F. Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie.
2. 2. Place the cherries in a large bowl. Mix orange and lemon juices with the cornstarch, then combine with sugar, cinnamon, and salt. Toss with the cherries. Let rest for 15 minutes.
3. 3. Add the almond extract and the orange zest; toss well.
4. 4. Line a 9-inch pie plate with one crust and prick all over with a fork. Spoon the cherry filling evenly into the crust. Dot all over with butter. Cover with a top crust. With water, moisten the crusts where they meet, then turn the top crust under the bottom and flute the edge. Cut a few slits in the top to allow steam to escape. Decorate the surface if you wish by rolling out the scraps and cutting several cherry, leaf, and stem shapes.
5. 5. Bake pie in center of the oven for 10 minutes at 450°F. Reduce heat to 350°F and bake 45 to 55 minutes more, or until the crust is nicely golden. Let cool on a rack before serving warm or at room temperature.
6. Per serving (based on 8): 527 calories, 76g carbohydrates, 4g protein, 24g fat, 6mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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