Sort ingredients
hotdogwater
QR Code
Listen
Pdf
To make the cherry pie filling, place the cherries (if frozen, no need to thaw in advance) in a medium saucepan over medium heat. Bring it to a boil.
In a separate bowl, mix together sugar, cornstarch and salt.
Add sugar mixture, vanilla extract, almond extract and lemon juice into the boiling cherries. Mix well.
Reduce the heat to low and simmer the cherry mixture stirring frequently until thickened, for 4-5 minutes. Remove from heat and cool for a few minutes.
Preheat the oven to 375°F (190°C).
To assemble the pie, in a small bowl, beat the egg with 1 tablespoon of water to make an egg wash.
Bring out the top crust and, if desired, cut out small circles, using a round piping tip, in the middle of the crust within 8-inch radius. Brush on egg wash all over the top crust.
Remove the prepared pie dish from the fridge and pour the cherry filling.
Carefully transfer the top crust with a rolling pin over the filling. Crimp the edges however you like. If you didn’t cut out polka dots, make 3 small slits in the crust for steam to escape.
Bake for about 45-50 minutes, or until golden brown.
Let the pie cool completely for at least 4 hours on the counter before serving. The filling will thicken further as it cools.
Serve with whipped cream, or better yet with vanilla ice cream.