Pop the pitted cherries in a large mixing bowl and drizzle the lemon juice and almond extract over the top. Sprinkle with sugar. Then slowly … Super-sweet, with a pale crust, this cherry pie won’t change your life, but it will fill you with a sense of satisfaction. Flute or crimp the edges with a fork, if desired. Since I used a 9-inch pie crust and a 9-inch pie … It is not necessary to pre-bake the bottom crust before assembling the pie. Crimping the edges of the hand pies. In a small bowl, combine the flour, sugar, and salt. Form one of the pie dough discs into your pie plate to make the bottom crust. … That’s just, like, a fact. Alternatively, you can weave the top crust. After the first 15 minutes of baking time, remove the pie from the oven and cover the edges with strips of aluminum foil to prevent the edges of the crust … Roll out the top crust and cut it into strips. In another dish, whisk the flour, cinnamon and sugar together just to combine them. Trim excess dough from the edges and crimp. Pour into pie crust and set aside. I'm wondering if this is just a personal preference or is there a benefit to having the sugar and if the recipe is adjusted in anyway. To prevent a crumbly pie dough that tears when you roll it out, make sure you use enough ice water when preparing the pie dough. Using your rubber spatula, gently mix the almond extract into the cherry pie filling. (Work Time: 10 minutes) Roll out the dough into an even circle about 1 to 1 ½ inches larger than your pie pan. Pour cherry filling into pie shell and sprinkle the crumb topping over all. Once the almond extract is well incorporated, pour the pie filling into the pie crust that is in the pie plate. Mix cherry pie filling with almond extract. Roll out your second pie crust and place it on top of the pie. From milk to egg yolks, the sugars and proteins in the glaze will caramelize before the crust itself, giving the pie extra color and a burnished look. Prepare pre-baked pie crust: place reserved whole pitted cherries (now about 3 cups) in pie crust and spoon cooked cherry mixture over pastry. Once you've added the top crust to your pie, you need to seal the two crusts together. Mix together cherries, sugar, cornstarch, almond extract and red food coloring. There are four ingredients in a standard piecrust: flour, fat, liquid, and salt. Ideally, there’d be about a 1-inch overhang on both sides to give you ample room to blend the strips seamlessly into the bottom crust. Then slowly add the butter, pulsing all the while, until you get a coarse meal. Use a slotted spoon to spoon the cherries into the pie crust, leaving most of the juice in the bowl to be discarded (if you pour all of the juices into the pie the filling will be very liquidy). Follow the directions of the package of store-bought pie crust for a 2 pie crust pie. Place a cherry on top of an opened bottle. Remove the pie plate with the pie crust from the refrigerator and scoop the cherry pie filling into the pie crust. Return to oven and bake 10 minutes at 400, reduce heat to 350 and bake until top crust is golden brown. Pour remaining cherry mixture over the top crust. Spoon the cherry filling into this crust and get rid of any liquid that has collected in the bowl. Too little water creates an unworkable dough. © Taste of Home. Lightly brush the top of the pie crust with the egg wash. Set aside and get back to work on the crust. Place the pieces of butter on top of the filling. Pour the cherry pie filling into a medium sized bowl. Press the edges of the strips into the bottom pie crust edges to seal. Serve with lightly sweetened whipped cream. Cube remaining butter and dot crust. Make the pie. Line a 9-inch pie pan with one rolled out pie crust. Hint: you can use ANY pie filling (cherry… Cut the butter into the flour mixture until it forms clumps and easily holds its shape. Use a small paring knife to trim off excess dough. Prepare only bottom pie crust according to directions and form in desired pie dish. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. After letting the pastry rest, it's time to roll out your pie crust. Place shorter strips toward the sides and longer strips toward the middle. First, because it is pie—and no food provides comfort quite like pie. Gently press dough into pan bottom and up sides. Instructions In a food processor, combine the flour, sugar, and salt and pulse until combined. Then simply place some strips going one direction and top them with those going the other direction. But homemade isn’t required: you can actually just use a can of pie filling if you prefer! I recently took a pie making class and they did not sprinkle sugar on the crust. Take the flat end of a chop stick and push it through the top of the cherry. Set aside. Make the crumb topping. (See video above!) 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