Ingredients: For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup unsalted butter, cold and cut into small pieces
- 1/4 to 1/2 cup ice water
For the Cherry Filling:
- 4 cups pitted cherries (fresh or frozen)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- Coarse sugar (for sprinkling on to
Preparation:
- To make the pie crust, mix together the flour, salt, and sugar in a large bowl.
- Add the cold butter and cut it into the flour mixture using a pastry cutter or your fingers, until the mixture resembles coarse crumbs.
- Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together and forms a ball.
- Divide the dough into two equal parts and flatten each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together the cherries, sugar, cornstarch, salt, almond extract,
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