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Categories:
pie crust Bing cherries orange juice lemon juice cornstarch sugar ground cinnamon salt almond extract orange zest cold unsalted butter
Viewed: 69 - Published at: 9 years agoIngredients
- 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
Method
- 1.
- Preheat the oven to 450F.
- Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie.
- 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.
- Add the almond extract and the orange zest; toss well.
- 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.
- Bake pie in center of the oven for 10 minutes at 450F.
- Reduce heat to 350F 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.
