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Country Cherry Pie

September 5, 2018

Autumn means a bountiful harvest and that usually means a wonderful season of fresh cherries. We love using fresh cherries in pie but admittedly sometimes it is easy to get a bit lazy on the pitting part of the project. This recipe calls for three cups of pitted cherries. They can be fresh pitted or frozen from the grocery store (pits removed) work as well. Adding the fresh berries to a can of pre-made cherry filling along with a touch of almond extract and orange zest will give the pie a fresh homemade taste. People will think you slaved over this pie for hours! You never have to tell them differently! 

 

Country Cherry Pie

 

Filling:

3 cup cherries, pitted (frozen work)

2 Tbsp cornstarch

1 tsp almond extract

1  (15 oz) can Premium Cherry Pie filling

1 tsp Orange zest, very fine minced

 

Texas Pure Milling Perfect Pie Crust 2 pieces (see tutorial recipe here)

1 egg, whisked (for egg wash)

 

Filling Directions: In a large bowl, combine the filling ingredients.

Crust: 

Our Texas Pure Milling pie dough recipe can be found here. 

Roll each piece of pie dough out into a 12-inch circle. 

Take one piece of the rolled pie dough and line a 9-inch pie pan, allowing the dough to come up over the edges.  Pour the filling into the prepared crust.

 

Gently brush the exposed edged of crust with a little egg wash or water.

Fold the second piece of rolled pie dough out over the top of the pie. We like to sprinkle a little bit of cinnamon over the pie filling for an extra special touch of homemade goodness. That is, of course, totally optional. 

 Trim excess pie dough from the edges.

Fold and crimp edges. Vent holes in the top of the crust.

Brush the top of the crust with a little more egg wash, coating evenly.

Bake 375 degrees F for 35-40 minutes until golden brown.  Allow cooling before slicing.

 

 

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