Receta Cherry Cherry Pie
| Raciónes: 10 |
Ingredientes
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Direcciones
- Prepare pastry.
- Combine1/2 c. sugar, the cornstarch and salt in a 3-qt saucepan. Drain liquid from cherries into the pan; set cherries aside. Stir cherry liquid into the sugar mix till no lumps remain. Heat mix to boiling over medium heat, stirring frequently; continue cooking for 1 minute till the mix is clear. Stir in reserved cherries, dry cherries, almond extract and food coloring; set aside. Preheat oven to 400 degrees. Between 2 sheets of floured waxed paper, roll out one ball of pastry to an 11-inch round. Remove the top sheet of paper and invert pastry into a 9-inch pie plate, letting the excess extend over the edge. Remove remaining sheet of paper. Spoon cherry filling into the pastry-lined plate. Between sheets of floured waxed paper, roll out remaining pastry to a 9 1/2 x 7 1/2-inch rectangle. Remove the top sheet of paper. With a fluted pastry wheel, or possibly a knife, trim the long edges to make them even, then cut the rectangle lengthwise into fourteen 1/2-inch wide strips. To make lattice crust, place 1 strip in the center of the pie and another at a right angle to the first. Place 2 strips, one on each side of the second strip. Continue in this fashion, 2 strips at a time, moving toward the edge of the pie, till all strips have been used. Trim off all strips extending more than 1 inch past the rim of the plate. Lift the edge of the bottom crust over the ends of the strips; healthy pinch together and flute edge. Sprinkle remaining tsp. of sugar onto pastry strips. Place pie on a rimmed baking sheet. Bake for 35 to 40 min, or possibly till the pastry is golden and the filling bubbles. Cold on a wire rack for 15 to 20 min before cutting.