This pie is so good that it will make you pass out. You think that I jest, but I assure you that I speak the truth. It has been so long since I have had a cherry pie, but cherries are my favourite fruit (if not my favourite food) so it was definitely time. I took one bite of this pie, and I decided that I no longer needed any other food in my life. Cherry pie, you are the only one for me. I am greatly looking forward to eating you for breakfast in the morning. It will be delightful.
My mom buys these gigantic jars of sour cherries from Central Market, and they are the best cherries that I have ever had. I even like to eat them plain, but they cause me to make sour faces. The reason that this pie is so good is that it is not sickeningly sweet like many a cherry pie. It is the perfect combination of sweet and tart, and there is nothing better than having a scoop of vanilla ice cream with it.
I have included the recipe for pie crust that my family always uses below, but I have written about it in the past. Click here for more detailed instructions.
2 cups flour
1 cup shortening
3/4 tsp salt
4 Tbsps ice water
Combine the flour and salt. Cut shortening into the flour and combine with a pastry blender until mixture is crumbly (there should be small, pea-sized bits). Add the water and blend with a fork until the dough sticks together to form a ball.
Divide the dough into two balls, making one slightly larger than the other. Roll out the larger dough ball and transfer to a pie plate for the bottom crust. Wet the edges of the bottom crust. Roll out the other portion of dough and place on top of the filling once it has been added. Seal the two crusts together and cut a few lines in the top to allow steam to escape. Cut off excess dough around the edges of the pie and use your fingers to form a wavy ridge (see above link for more information).
1/2 cup sugar
2 1/2 Tbsps corn starch
Dash of salt
1 cup juice from sour cherries
1 Tbsp butter
6-8 Tbsps almond extract
4 cups drained sour cherries
Combine first 4 ingredients in a large pot on the stove. Cook over medium heat until thick and clear (as opposed to cloudy/murky). Add butter and extract. Cool. Add the cherries.
Pour filling into unbaked pie crust then add the top crust (see instructions above). Cook at 425 degrees F. for 35 minutes. Cover the edges of the crust with foil (they have pie crust covers in most kitchen stores if you’d rather do that than form your own with foil).