For the holiday, I made a Cherry Pie for the family. Last year, at a fabulous Williams Sonoma sale, I bought these pie crust cutters for $4.99. I think they sold for $12.
Since I am making 48 quiches for a brunch in honor of my niece's wedding, I went with a store bought pie crust. Shocking, I know. Actually, they are very good. So I shaped one pie crust.
Rolled out the other pie crust and went to punching the cute cherry shapes out.
Everything goes into the fridge to re-chill, including the pie filling. Once everything is cold. I poured the cherry pie filling in the crust and topped with the cherries and leaves. Kind of a dressed up lattice topping for the pie.
Brush with egg and sprinkle with sugar.
Pretty and very good!!!
2 20 oz. cans of pitted sour cherries
1 c. white sugar
2/3 c. all purpose flour
1/4 t. salt
4 T. butter
1/2 t. almond extract
- Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
- Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
- When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
- Pour cooled cherry filling into pie dish. Either make a lattice or cut out cute shapes in the pastry and place on top of pie. Brush with egg yolk and sprinkle with sugar. Bake 30 to 35 minutes, and cool before serving.