Tree Cherry Pie

By Ssherahh

Ingredients

• Felicia's Famous Cherry Pie
• (adapted from an old Betty Crocker recipe)
• 4 cups pitted tart cherries
• 1 1/3 cups granulated sugar
• 1/3 cup all-purpose flour
• (or 3 Tablespoons cornstarch)
• juice of 1/4 lemon
• 1/4 teaspoon almond extract
• 2-3 Tablespoons unsalted butter
• Two 9 inch pie crusts

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 425°F

Pie crust: you'll need a top and bottom crust, preferably homemade. (I used a Pillsbury refrigerated crust, and it worked fine, but please don't tell on me.)

demonstrates over-under weaving of lattice crustCombine cherries, sugar, flour or cornstarch, and lemon juice. Fit the bottom crust into a deep dish 9 inch pie plate, and mound the filling into the crust. Sprinkle with almond extract. Cut the butter into bits and dot in on top of the filling. (I've skipped the lemon juice and/or the almond extract, and it's still delicious, so don't panic if you don't have any on hand.)

You can either place the top crust over the fruit and cut some vent holes in it, or you can cut it into strips and weave a lattice top. Crimp the top and bottom crusts together around the sides, either shaping or trimming away any extra dough.

Put the pie in the oven and slide a cookie sheet on the rack below it to catch any juice that bubbles over. Do this even if you think your pie pan is so deep the juice could not possibly bubble over. It will.

freshly baked browned cherry pie with lattice topBake the pie at 425°F for 30 minutes, then reduce the oven temperature to 350°F and continue baking another 15 to 30 minutes (allow up to 1 hour total baking time). The pie is done when the crust is nicely browned and thick juices are bubbling out of the vents in the top crust.

Let pie cool before cutting if you want pretty pieces. Warm pie, however, is delicious with vanilla ice cream, and nobody much cares how it looks.