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1 tablespoon lemon juice
2 drops almond extract
¼ cup corn starch
1 double 9 inch pie shell
1 ¼ cup corn starch
1 ¼ cups sugar
2 tbsp flour
4 to 5 cups frozen or fresh sour cherries-pitted
1 tbsp unsalted butter
Egg wash ( one egg with pinch of salt) for glazing
METHOD:
Preheat the oven to 425 F
Line one 9-inch pie pan with the pastry dough
Take a big bowl, put cherries, sugar, flour, corn starch, almond extract and lemon juice.
Mound or spoon into the pie shell.
Dot with the use of unsalted butter
Wet the pie edges with a little bit of water
Roll the remaining pastry so that it fit to the top of the pie
Place on the pie and press carefully onto the fruit and let the edges seal
Now trim the edges and the crimp
Cut the slits to let the steam escape
Brush the top of the pastry with the egg wash
Place the pie on the baking sheets
Place on the lowest rack in the oven
Then bake for about 20 minutes
Reduce the heat to 375 F
Bake till the juices start to bubble through the steam slits (for 35 to 45 mins)Let it cool for 1 hour before you serve
Posted By:
najma khalid, Karachi