Fresh red cherry pie
Instructions:
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George Washington chopped down the famous cherry tree, and February, his birthday month, has become the month of cherry pies. But the best cherry pies are not baked in February when all that is available are the canned or frozen varieties. The best are made in the summer when cherries are ripe. Also, the best pies are made with tart, red cherries rather than the sweeter, more bland black cherries that are excellent eaten out of hand.
- Pastry for 1 double-crust 9-inch pie;
- 4 cups fresh tart cherries, pitted;
- 11⁄3 cups sugar;
- 1⁄3 cup all-purpose flour;
- A dash of salt;
- 3 to 4 drops almond extract (optional);
- 2 tablespoons butter;
- Milk;
- Sugar.
- Preheat oven to 425 F.
- Line a 9-inch pie pan with half of the pastry. In a bowl, gently blend together the cherries, 11⁄3 cups sugar, flour, salt, and almond extract, if desired. Turn mixture into the pastry-lined pan, and dot with butter. Roll out the top crust and cut into 1⁄2-inch strips. Arrange strips in a lattice pattern over the cherries. Moisten edges with water, trim, and crimp to seal. Brush top of lattice strips with milk, and sprinkle with sugar. Bake 35 to 40 minutes, until golden.
- NOTE: When fresh cherries are not available, drain two 16-ounce cans pitted red cherries very well. Add a dash of nutmeg to the mixture.