SOUR CHERRY PIE1 quart tart cherries (thawed, if frozen), pitted 1/2 cup granulated sugar, plus extra for sprinkling top 1/4 cup packed brown sugar 2 tsp. grated orange zest 1/4 tsp. ground cinnamon 1/8 tsp. ground allspice 1/4 cup cornstarch 1 1/2 tsp. rum, optional Pastry for 1 double-crust pie Butter Milk Preheat oven to 400 degrees F. Combine cherries, sugars, orange zest, cinnamon, allspice, cornstarch and rum in saucepan. Bring to boil over medium-high heat, stirring constantly. Boil until thickened, about 45 seconds more. Transfer mixture to bowl and let cool. Roll out bottom pie crust and ease into pan. Or use store-bought crust. Spoon in filling. Dot with a little butter. Add top crust. Seal and cut vents in top. Brush crust with milk and sprinkle with a little sugar. Bake at 400 degrees F until crust is brown and filling is bubbly, about 50 minutes. Makes 1 pie Adapted from source: The Neighborhood Bake Shop: Recipes and Reminiscences of America's Favorite Bakery Treats by Jill Van Cleave
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