This cherry pie is perfect for holidays...or any occasion honestly! The filling is so simple. There are just a few ingredients mixed together, and then you have a cherry pie. If you want to make this pie extra special, you can do the lattice pastry top. I included the instructions in the tips section. The next time you have a special occasion or holiday, I recommend making this cherry pie for a sweet ending to your event.
I use my double crust pie recipe (here) for this pie. For the lattice, follow these instructions once you have the pie dough for a beautiful presentation.
Lattice Instructions - Roll out the remaining disk of dough into a 12 inch round. With an old-fashioned crimper, sharp knife, or pizza cutter, cut into 1-inch-wide strips. Lay about half of the strips on the pie in one direction, about 1/2 inch apart. Fold back every other strip half way. Lay a strip perpendicular to the first ones. Unfold the strips back over the new strip, then fold alternate strips back halfway. Add another perpendicular strip; unfold the strips back over it. Repeat to form a lattice. Pinch the overhanging top and bottom crusts together, trimming as needed, then fold the dough under itself and crimp with your fingers.
If you want to make your filling a deeper red color, you can add several drops of red food coloring.
Filling preparation time is 10 minutes. Bake time is 1 hour.
1 cup sugar
1/3 cup flour
1/8 teaspoon salt
2 (14.5 ounces) cans of red, tart and pitted cherries (packaged in water), drained
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/4 teaspoon almond extract
2 tablespoons butter
Pastry for 9 inch two crust pie
Preheat the oven to 400 degrees F. Combine the sugar, flour, salt, and cinnamon into a large bowl. Add the cherries and toss to coat. Spoon the mixture into a prepared crust and sprinkle with almond extract. Dot with butter. Roll out the remaining pastry and follow the directions for the lattice pie top if you so desire (a plain top works too). Brush with milk. You may sprinkle with sugar the last 20 minutes of baking if you so desire. Bake for 50 to 60 minutes.
(edited by Anna Weicht)