Cherry Pie (V.2)

Uncle Roger came for a visit recently, and I wanted to treat him to cherry pie.  I like my other version of this recipe (also posted on this blog), but still wanted to see if I could improve  the pie filling.  Sometimes the original recipe I previously posted tends to be "runny" -- as cherries produce a lot of liquid while baking.  So I thought to myself -- I bet if the cherries were cooked on top of the  stove prior to baking, just maybe a lot of the liquid would evaporate and I would end up with a thicker filling.  I found a recipe that did just that.

Ingredients:

*3 cans tart cherries in water  (see * below)

4 tablespoons cornstarch (1/4 cup)

1 1/4 cups sugar

1/8 teaspoon salt

scant 1/4 teaspoon almond extract

Directions:

In a large heavy-bottomed saucepan, make the pie filling by mixing 3 cans of cherries plus the juice from 1 1/2 cherry cans with sugar, cornstarch, salt, and almond extract.  Bring to a simmer and cook over medium-low heat for about 10 minutes, stirring regularly or until the liquid is thick and bubbly (partially jelled).  Set aside to cool.  

Preheat oven to 425 degrees.  Cover a cookie sheet with foil and place on a lower rack directly below pie (to catch any potential drips).

Spoon pie filling (after cooled) into bottom pie crust and assemble top crust by either draping over pie or weave a traditional lattice crust.  Trim the edges of the top and bottom crust to 1/2 - 1 inch beyond the pie pan and then fold under.  Either press around the perimeter with the tines of a fork or crimp it with your fingers.

If desired (I always do), brush the crust with a beaten egg white (or cream) and sprinkle sugar on top -- helps to brown pie beautifully.

Bake for 20 minutes at 425 degrees F then lower the oven temperature to 375 F and add a pie crust shield (or a foil tent with the center cut out) to protect the outer edges of the crust.  Bake for another 30-40 minutes, until the crust looks nicely browned and the juices bubble up thickly.

Remove from oven and let cool for three hours before serving.  By allowing the pie to stand for three hours prior to cutting, the filling will have time to set properly.  

Serve with homemade whipped cream or vanilla ice cream.  To make the whipped cream:

Whipped Cream Ingredients:

1 cup of heavy whipping cream

3 tablespoons confectioner's sugar

1 teaspoon vanilla extract

Directions:

Whip the cream using a heavy-duty mixer with a whisk attachment until cream is slightly fluffy.  Add confectioner's sugar and vanilla.  Continue whipping until desired consistency -- it doesn't take too long to get to the consistency of whipped cream -- overbeating makes the whipped cream break down and turn to butter if whipped too long.  Use these guidelines below to make perfect whipped cream:

How to Prevent Cream From Turning to Butter:

• Start with cooled whipped cream and put it in a cooled recipient
• Use the lowest setting on a mixer to beat the cream
• Do not walk away once you start to beat; Whipped cream requires your full attention.  Beat just until it appears to be a fluffy cloud -- any longer and you could end up with butter!

*I buy Oregon Red Tart Cherries (Whole Pitted Cherries in Water - 14.5 oz. can.)  Can be purchased usually at Walmart Grocers in the canned fruit section or other grocers.  I have also bought Oregon brand cherries on Amazon. These cherries are perfect for making cherry pie filling from scratch -- so much better than prepared can pie filling in the grocery store.  Prepared pie fillings are way too sweet and jelled, in my opinion.

I found this wonderful recipe online -- credit to Jean Van't Hul, creator of The Artful Parent