Indulge in the delectable flavors of summer with Fresh Cherry Pie, a ruby-red treat that perfectly balances sweetness, almond undertones, and a touch of cinnamon. Josie Bochek from Sturgeon Bay, Wisconsin, shares this delightful recipe, which not only delights the taste buds but also enchants the eyes with its beautiful lattice crust showcasing the cherries peeking through.
INGREDIENTS:
Filling:
- 1¼ cups sugar
- ⅓ cup cornstarch
- 1 cup cherry juice blend
- 4 cups fresh tart cherries, pitted, or frozen pitted tart cherries, thawed
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon almond extract
Pastry:
- 2 cups all-purpose flour
- ½ teaspoon salt
- ⅔ cup shortening
- 5 to 7 tablespoons cold water
PREPARATIONS:
- In a large saucepan, combine the sugar and cornstarch. Gradually stir in the cherry juice blend until smooth. Bring the mixture to a boil and cook, stirring, for 2 minutes until it thickens. Remove from heat and add the cherries, ground cinnamon, ground nutmeg, and almond extract. Set the filling aside.
- In a large bowl, combine the all-purpose flour and salt. Cut in the shortening until the mixture becomes crumbly. Gradually add cold water and toss with a fork until a ball of dough forms. Divide the pastry into two portions, with one slightly larger than the other.
- On a lightly floured surface, roll out the larger portion to fit a 9-inch pie plate. Transfer the pastry to the pie plate and trim it, leaving ½ inch beyond the edge of the plate. Add the prepared cherry filling. Roll out the remaining pastry and create a lattice crust. Trim, seal, and flute the edges.
- Bake the Fresh Cherry Pie at 425°F for 10 minutes. Then, reduce the heat to 375°F and continue baking for 45-50 minutes, or until the crust turns a golden brown. Let the pie cool on a wire rack.
YIELD:
- 8 servings
COOKING TIME:
- 25 minutes (prep time)
- 55 minutes + cooling time (bake time)
TIPS:
- For a glossy finish, brush the lattice crust with a beaten egg before baking.
Fresh Cherry Pie captures the essence of summer in a delightful dessert, boasting a harmonious blend of sweetness, almond flavor, and the warmth of cinnamon. Josie Bochek from Sturgeon Bay, Wisconsin, shares this delightful recipe that not only tantalizes the taste buds but also entices the eyes with its charming lattice crust, revealing the beautiful tart cherries peeking through.
The key to the lusciousness of this pie lies in the filling, where the perfect balance of sugar and cornstarch creates a thick and smooth texture. The addition of cherry juice blend enhances the natural sweetness of the fresh tart cherries, while ground cinnamon and nutmeg add delightful depth to the flavor profile. A hint of almond extract infuses the filling with a subtle yet enchanting aroma.
The buttery and flaky pastry forms the foundation of this delectable pie. The combination of all-purpose flour, shortening, and salt creates a crumbly yet cohesive dough, which is divided into two portions—one for the base and the other for the exquisite lattice crust.
Once assembled and baked to golden perfection, the Fresh Cherry Pie emerges from the oven, filling the kitchen with the irresistible aroma of cherry and almond. The sight of the cherries peeking through the lattice crust adds an enchanting touch to this enticing dessert.
This delightful treat is a perfect ode to the flavors of summer, whether served as the grand finale of a family meal or showcased at gatherings and celebrations. Each bite offers a symphony of flavors that evoke warm memories of sun-filled days.
In conclusion, Fresh Cherry Pie is a testament to the beauty of summer, encapsulating the enchanting flavors of tart cherries, almond, and cinnamon in a buttery and flaky crust. Josie Bochek’s cherished family recipe from Sturgeon Bay, Wisconsin, continues to captivate taste buds and hearts alike, inviting everyone to savor the essence of summer in every delicious bite.
