From scratch the way my aunt made it.
|3 15-oz. cans||Cherries, red tart, pitted, in water, *See Notes|
|1 recipe||Perfect Pie Crust - With Top|
|4 Tablespoons||Butter, divided usage|
|1/4 tsp.||Almond Extract|
Drain the Cherries, reserving 3 tablespoons of juice, setting both aside. Combine the Sugar, Flour and Salt in a separate container and set aside.
Prepare the Perfect Pie Crust - With Top and line a 9" pie pan with the bottom crust.
Preheat an oven to 450°F.
Melt 2 Tablespoons of the Butter and spread over the bottom of the pie crust. Evenly sprinkle 1/4 cup plus 1 tablespoon of the sugar mixture over the butter. Sprinkle the Almond Extract over that. Add 1/3 of the cherries, about 1&1/2 cups, and another layer of 1/4 cup plus 1 tablespoon of the sugar mixture. Repeat twice, using up all remaining of each the last time. Melt the remaining 2 Tablespoons of the Butter and drizzle it over all along with the 3 tablespoons of the reserved juice.
Roll out the top crust, cover the pie, seal and flute the edges. Cut slits in the top to ventilate.
Bake for 15-20 minutes, then lower the temperature setting to 300°F and continue baking 30 minutes more or until crust is golden brown and cherry juice is bubbling through the vents. Cool completely 3 to 4 hours before slicing and serving.
* Use 2 cans of Cherries for an 8" pie, 4 cans for a 10" pie.
For years I've been trying to make this and have it taste like Aunt Arelene's pie and I think I finally figured out what I was doing wrong. I was buying cans of Cherry Pie Filling from the baking isle rather than cans of Tart Cherries from the canned fruit isle.
Goes especially well with ice cream.
Source: Arlene Berberich, my aunt and godmother.
Yield: 1 9" pie
Nutrition Facts per Serving:
20g Fat (38.1% calories from fat)
3g Dietary Fiber
Exchanges per Serving:
0 Non-Fat Milk
1 1/2 Other Carbohydrates.
Copyright 2006-2023 by Keith Langeneckert. All rights reserved.