Recipe courtesy of Pastry Pizazz by Marla Prusa, winner of Home Baking Association 2020 Educator Award.
Cherry Pie II (Makes one, 9″ double crust pie)
- Prep Time
- Cook Time
- 1 pie
- Difficulty Level Intermediate
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- Prepare pastry for a 9-inch double-crust pie
- 1 1/3 cups (9.3 oz/266g) granulated sugar
- 1/2 cup (2 oz/57g) all-purpose flour
- 6 cups (1 lb. 14 oz/840g) pitted sour cherries
- 2 Tablespoons (1 oz/28g) butter or margarine, if desired
- Divide the pastry in half, form in discs about 1-inch thick, wrap and chill. Heat oven to 425˚ F
- Prepare cherries. In a large bowl, mix sugar and flour, stir in cherries.
- s. Roll out the bottom crust and transfer into the pie plate. Roll out the top crust and make about 8 slits in the center for vents. Spoon filling into the pastry-lined pie plate. Cut butter into small pieces and sprinkle over cherries. Cover with the top crust, seal, and flute. Cover edge of pie with a 2-inch strip of foil to prevent excessive browning
- Bake 35-45 minutes; remove foil during the last 15 minutes of baking. Bake until the crust is golden brown and juice begins to bubble through slits in the crust. Cool on a wire rack for at least 2 hours.
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