Fresh Cherry Pie
recipe from Pamela
serves 8
for European size tart dish, multiply ingredients by 1.5
sugar: 3/4 cups for sweet cherries; 1 1/2 cups for sour cherries
1/3 cup flour
pinch salt
5 cups fresh pitted cherries (or 1 kg frozen)
1/2 teaspoon almond extract
2 pie crusts
5 lady finger tea cookies, crumbled
Combine sugar, flour, salt. Add cherries and almond extract. Put pastry in a pie pan and sprinkle with crumbled cookies. Spoon cherry mixture on top. Top with second pie crust and cut 4 slits in top. sprinkle with 1 tablespoon sugar. Bake at 425 for 15 minutes, then reduce to 375 and cook for another 30 minutes, until bubbly in center. Cool on rack for an hour before serving
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