Cherry Orchard Bliss Pie
Experience the essence of summer with this freshly baked cherry pie, featuring succulent, sun-ripened cherries enveloped in a buttery, flaky crust. The perfect blend of sweet and tart flavors, this pie is ideal for gatherings, picnics, or a comforting dessert at home. With a touch of almond essence and a sprinkle of cinnamon, every slice captures the joy of cherry season.
ingredients
- 2 lbs fresh sweet cherries, pitted
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- Sugar for sprinkling
steps
- 1.
Preheat the oven to 425°F (220°C).
- 2.
In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, almond extract, cinnamon, and salt. Toss gently to coat the cherries evenly.
- 3.
Roll out one pie crust and place it in a 9-inch pie pan, pressing it into the edges.
- 4.
Pour the cherry mixture into the crust and dot with small pieces of butter.
- 5.
Roll out the second pie crust and place it over the filling. Seal the edges by crimping them together, and cut slits in the top for steam to escape.
- 6.
Brush the top crust with the beaten egg and sprinkle sugar over it for added sweetness.
- 7.
Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, until the crust is golden and the filling is bubbly.
- 8.
Allow the pie to cool for at least 2 hours before slicing to set the filling.
