Clarion County Recipe of the Day: Double Cherry Pie
Add this awesome fruit pie to your Thanksgiving dessert list!
Double Cherry Pie
3 – 14-1/2 oz. cans pitted tart cherries, undrained
1 cup dried cherries
1/2 teaspoon almond extract
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
9″ pastry for double-crust pie
1 tablespoon butter
~Drain cherries, reserving one cup juice. Set cherries aside.
~In a small saucepan, combine dried cherries and reserved juice. Bring to a boil; let stand for five minutes. Drain and set aside to cool.
~In a large bowl, combine the tart cherries, dried cherries and extract. In a small bowl, combine the sugar, cornstarch, salt and nutmeg. Add to cherry mixture; toss to coat.
~Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-inch pie plate. Transfer pastry to pie plate. Trim pastry even with edges. Pour filling into crust. Dot with butter.
~Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 375° for 40 to 45 minutes (or until crust is golden brown and filling is bubbly). Cover edges with foil during the last 30 minutes to prevent overbrowning, if necessary. Cool on a wire rack.
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