Sweet Cherry Pie
Sweet Cherry Pie
Cherries are delicious fruits with lots of healthy benefits. They are two types of cherries, sweet and sour cherries. Sour cherries, which are also known as tart cherries, red cherries or pie cherries, are what are traditionally used to make pies (hence the name pie cherries). This is mainly because with sour cherries, you can control how sweet your pie is. However, the sweet cherry pie is also becoming quite the rage.
A major reason why the sweet cherry pie is growing in popularity is that the sweet cherry is more readily available than the sour cherry in many areas. To overcome the potential problem of having a too sweet cherry pie, an idea is to increase the acidity levels (by using lemon juice) and reducing the amount of sugar you will use for the recipe. Another idea is to use early season sweet cherries, before their sugars are fully developed.
Therefore any of the sour cherry pie recipes, which are the most common type of recipe, can be turned into a sweet cherry pie recipe with a few tweaks here and there. However, it is also quite possible to find several sweet cherry pie recipes and below is one of them.
4 or 5 cups of pitted sweet cherries
2/3 cup sugar – You can adjust the quantity of sugar depending on how sweet you want the pie to be.
2 tablespoons of lemon juice
3 tablespoons of corn starch
A pinch of salt
½ teaspoon of almond extract
1 tablespoon unsalted butter – Butter should be frozen and cut into small pieces.
1 beaten egg and 2 tablespoons of water – This is for the egg wash.
Coarse sugar – This is sprinkled on the pie for decoration.
10 inch pie crust dough
Method of preparation:
Mix the cherries, sugar, lemon juice, corn starch, salt and almond extract in a large bowl. The cherries should be well coated in all the other ingredients.
Roll out half the dough on a lightly floured surface. Roll the dough into a 13 inch round shape. Place this on a 10 inch pie pan and using kitchen scissors, trim off 2 inches to leave a 1 inch overhang. Roll out the rest of the dough to make a 12 inch top crust.
Place the filling on the pie crust. Sprinkle the top of the filling with the small pieces of butter.
Drape the 12 inch round dough on top of the filling. Trim the edges and then fold the overhang under the bottom crust. Brush the egg wash over the pie crust and then liberally sprinkle with the coarse sugar. Make some slits in the pie crust so as to allow steam to escape during baking.
Place the pie in a preheated oven and bake for 15 minutes at 425 degrees. Reduce the temperature to 325 degrees and bake for another 40 minutes, until the pie is golden brown.
Let the sweet cherry pie cool completely before serving.