Friday, July 22, 2011
Montmorency cherries are the most popular sour cherries in America and the classic pie cherry tree. They have been proven over the years to be outstanding for cooking and pie-making!
One of my husband's favorite pies, we were blessed by our son's girlfriend's parents with lots of cherries!
4 c. frozen tart cherries—with no sugar added
2 ½ T. cornstarch
2/3 c. sugar
½ tsp. almond extract
Thaw and drain cherries. Combine the 1 c. drained juice with cornstarch, salt and sugar. Bring to a boil, stirring constantly. Remove from heat; stir in almond extract. Fold in cherries. Pour into unbaked 9” pie crust. Top with lattice. Cover outside edges of pie with foil to prevent excess browning. Bake 400˚ for 15 minutes, remove foil then bake 350˚ for 25-30 minutes more.
Note: You can use frozen berries that come with sugar—just omit the 2/3 c. sugar.
When a recipe for a pie tells you to “cover the edge with foil to prevent excess browning”, take a sheet of foil, about 12”x15” and fold it in half. Now fold it in half again. On the corner where the folds are, cut out a quarter-circle. Unfold the foil, (there should be a circle in the center of your sheet of foil) and place around you pie pan. The center of your pie will brown nicely, and the edges won’t burn!