“Can she bake a cherry pie, Billy Boy, Billy Boy? Can she bake a cherry pie, charming Billy? ” The answer to the question asked by that old song is…..definitely yes, if she makes this recipe.
In honor of George Washington, and all folks who love cherry pie, this one’s for you!! So let’s get started. You won’t want to wait to dig in to this tart-sweet pie with a flaky crust that just breaks apart as you cut into it. But who cares what it looks like when the flavor is so fabulous. When I serve it I like to add a scoop of cherry vanilla ice cream, just because— :-).
CHERRY PIE, BILLY BOY
YIELD: SERVES 8
- 2 cans sour pitted cherries (16 0z. each) Even better are fresh pitted sour cherries, if you have access to them.
- 1 1/2 cups cherry juice, drained from the cherries
- 1 1/2 cups sugar
- 1/4 tsp. salt
- 3 1/2 Tbsp. cornstarch
- 2 Tbsp. butter
- 1/2 tsp. almond extract
- your favorite recipe for a double crust pie, or a package of refrigerated pie crust.
- sugar and a little cream for the top of the pie
Preheat oven to 400*F. Have ready a 9-inch pie dish.
1. Drain juice from the cherries and measure out 1 1/2 cups. Sift sugar, salt and cornstarch and mix with the juice. Place mixture in a medium sauce pan and cook for about 5 minutes to thicken, stirring often to prevent sticking. Add butter and almond extract. Remove from the heat.
2. Add the cherries to the thickened juice mixture, then pour into the pie shell. Cut decorative slits in the top crust and place on top of filling. Trim crusts, so top crust extends about 1/2-inch beyond the bottom crust. Fold top crust over edge of bottom crust and press together to seal. Flute edges with your fingers.
3. With a small amount of milk or cream, lightly brush the top crust, then sprinkle with about 1 Tablespoon of sugar. This will give the crust a nice glaze and make it very tender and flaky.
4. Bake at 400 *F for 45 minutes until filling starts to bubble up through the top slits, and top is nicely browned. You may need to cover crust edges with foil if they are browning too quickly.
As you can see I have a hard time waiting until it’s cooled to cut into, therefore it breaks. When the pie cooled completely, it cut cleanly and didn’t break apart. Patience, patience, I must learn that some day. 😀
SOURCE: A clipping for this recipe has been in my recipe box for a long time. It came from an old magazine, done’t know the source.