The cherries are just ripening up on our cherry tree out back. So we spent a couple of hours picking cherries this weekend. After rinsing and sorting out all the cherries we picked, I consulted a few recipes online, and they all seemed pretty similar. This recipe that I used was excellent! And I used my favorite pie crust recipe from Julia Childs- also found in my quiche recipe, here
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
4 cups tart cherries, pitted
1 1/2 cup water
2 Tb. lemon juice
6 drops red food coloring
1 tsp. vanilla
In saucepan, combine sugar, cornstarch and salt. Add cherries, water and lemon juice. Bring to boil and cook 2 min. Remove from heat and stir in food coloring. (This made enough filling for two pies.)
Pie Crust:
1 cup flour
1/2 cup cold butter
2 Tb. oil
3-4 Tb. water
Cut butter and oil into flour well. Add water 1 Tb. at a time, stirring. Scoop everything into a ball. Chill to restore butter to solid before rolling out. Double recipe if making a double crust.
Bake at 400 degrees for 30 min.
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