Oh my, is this a delicious filling. I used it for a President's Day dinner menu with a little tweeking and we (and the neighbors that shared it just loved it!) Bill posted it a long time ago, but I had not made it before.
* Exported from MasterCook *
Sour Cherry Pie - Old Bay (Bill)
Make your own pie dough, or use the one from Cuisine Vol 22--very user friendly--can be used for miniature shells even!!
Filling:
9.5 Deep dish cherry pie
3 cans red tart cherries in water (Oregon Fruit Products if possible)
Drain cherries, reserve juice--should have about 2 C.
Combine scant 1/2 C corn starch with 1 & 1/4 C sugar in med sauce pan. Whisk in reserved juice. Cook over med heat stirring constantly until thickened, about 5-6 min.
Remove from heat & stir in 1/2 t almond extract, 1/4C Kirsch (optional, but it makes the pie!), a few drops red food color, and stir in cherries. Place in unbaked pie crust, dot with butter, put on lattice top, and brush with 1/2 & 1/2.
Bake at 400 for 30-40 min until golden brown. May have to cover edges with foil to prevent over browning.
- - - - - - - - - - - - - - - - - - -
"(optional, but it makes the pie!)," - and this is so true!!
I made a cobbler with the filling rather than a pie. If you haven't tried this one yet, you might think about it.
Thanks Bill!
* Exported from MasterCook *
Sour Cherry Pie - Old Bay (Bill)
Make your own pie dough, or use the one from Cuisine Vol 22--very user friendly--can be used for miniature shells even!!
Filling:
9.5 Deep dish cherry pie
3 cans red tart cherries in water (Oregon Fruit Products if possible)
Drain cherries, reserve juice--should have about 2 C.
Combine scant 1/2 C corn starch with 1 & 1/4 C sugar in med sauce pan. Whisk in reserved juice. Cook over med heat stirring constantly until thickened, about 5-6 min.
Remove from heat & stir in 1/2 t almond extract, 1/4C Kirsch (optional, but it makes the pie!), a few drops red food color, and stir in cherries. Place in unbaked pie crust, dot with butter, put on lattice top, and brush with 1/2 & 1/2.
Bake at 400 for 30-40 min until golden brown. May have to cover edges with foil to prevent over browning.
- - - - - - - - - - - - - - - - - - -
"(optional, but it makes the pie!)," - and this is so true!!
I made a cobbler with the filling rather than a pie. If you haven't tried this one yet, you might think about it.
Thanks Bill!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com