Monday, November 24, 2008
Betty's Cherry Pie
There is nothing like a mouth watering, cherry pie. I like this recipe because you can make it all year long since you don't use fresh cherries. Also, it does not have the traditional cornstarch goo that most cherry pies have. If you are feeling up to the challenge then do the traditional lattice top. If not, just be creative and cut a few shapes in the top crust before placing it on the pie. It will still turn out delicious. Oh, and bake on a cookie sheet or over some foil to keep any sticky messes out of your oven.
Pie crust for a double crust pie.
You can use my Grandma's crust recipe that I have posted or the refrigerated, store bought crust that you just unroll and place in the pie plate.
3 cans pitted sour cherries, drained.
1 c. sugar
1/4 c. plus 2 Tbs. flour
2 Tbs. orange juice
zest from one orange
1/2 tsp. ground ginger
Gently stir all filling ingredients together in a large mixing bowl. Make sure that everything is well combined. Pour filling into pastry lined pie plate. Place top layer of crust on and cut in several places to vent. Trim and flute edges. Brush with a little milk and sprinkle with sugar. Bake in a preheated oven at 375 F for 40 to 50 minutes. Let cool almost completely before serving. (If you can wait!)