(by Shirley McNevich)
2 pie unbaked crust doughs
2 cups fresh sweet cherries (washed and pitted)
4 cups fresh sour cherries (washed and pitted)
1/2 cup white sugar + extra for sprinkling
1/2 cup flour
Spray a pie plate with Pam, insert one of the pie doughs and spray the inside of the dough with Pam. In a bowl add all of the cherries, flour and white sugar--toss until all cherries are coated. Spread all of the coated cherries in the pie dough. Lightly spray the outside edges of the pie dough with Pam, place the second pie dough on top of the pie and crimp the edges of the two pie doughs together. Use a very sharp knife to cut a nickel sized hole into the top of the second pie dough, then poke some slit holes over the top of the pie. Lightly spray the top of the pie with Pam and sprinkle some extra white sugar all over the top. Place the pie on a cookie sheet (to catch drips), cover just the edges of the pie with foil and bake at 425 degrees for 30 minutes. After 30 minutes, remove the foil from the edges and bake 15 minutes longer or until top crust is golden brown and cherries are bubbling. Cool completely. Once pie is cooled, wait a few hours before cutting to give the cherries some time to gel.
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