|Julian's "Scratch" Version or "Quick & Easy?" You decide!|
|Use a cherry pitter to make the job easy!|
With regard to quantity, I usually make a deep dish pie, and this requires about 2-3 pounds of fresh, stone in cherries. The below recipe makes one pie.
1 package 'ready' pie crust dough or your own homemade crust
(a top and bottom crust are required)
2-3 pounds fresh Bing cherries (before pitting, see note above)
3-4 tablespoons flour for dusting the work surface
3 tablespoons corn starch
2-3 tablespoons of pectin (Sur Gel or Instant Clear Gel or potato starch)
1 20-21 ounce can cherry pie filling/topping (generic works well)
1 teaspoon almond extract
1 tablespoon milk or water
2 tablespoons (sanding) sugar
Bring the crust to room temperature if using the boxed crust, while you wash and pit the cherries. Preheat the oven to 400F degrees with the oven rack placed in the lowest position. Place a metal baking sheet on the lowest rack during preheating. This will help to cook the bottom crust.
|Pillsbury Ready Crust makes pie baking simple!|
|Mix generic pie filling with fresh Bing cherries.|
Pour the cherries into the pie crust. Press down gently to even out the pie filling. Unroll the second crust over the filling. Moisten the bottom outside edge of the crust and pinch together the edges of the two crusts, folding any excess top crust under the edge of the bottom crust (to seal in the filling). Make a decorative boarder by pinching it together with your fingers or a fork.
|Finish the crust with a nice edge and sanding sugar.|
Click to Enlarge
|Bake on a hot sheet to improve bottom crust and|
cover the edge after it's browned.
When the top crust is lightly browned and the cherries bubbling, remove from the oven to a cooling rack and let cool to room temperature. Serve with whipped cream or ice cream.
|They'll rave about your pie! Quick or from scratch?|
Only the chef will ever know!