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
dash salt
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!
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