The plants around us. Volum II The plant around us. Volum II | Page 59

SWEET CHERRY PIE RECIPE
Toss cherries with sugar, almond extract,
lemon juice, cornstarch: Place the pitted
cherries, sugar, almond extract, lemon juice and
cornstarch in a large bowl. Toss until the cherries
are well coated with the sugar and other
ingredients.
Roll out bottom crust: On a lightly floured clean
surface, roll out the bottom crust. Form it into a 9
or 10-inch pie pan. Using kitchen scissors, trim the
edges so that they extend beyond the edge of the
pie pan by 1 inch. Place in the refrigerator while
you roll out the top crust.
Roll out top crust: Roll out the top crust to about
the same size as the bottom crust. If you want to
make a lattice top (it's pretty and it's easy to do)
follow these instructions for making a lattice pie
crust.
Place filling in pie, dot with butter, top with
top crust, chill: Use a slotted spoon to lift the
cherries out of the bowl and put them in the pie
plate. (Leave any excess liquid behind.) Dot with
small dabs of butter. Cover with the top crust.
Trim the edges. Crimp to seal the edges together.
Score the top crust with several cuts so that the
steam can escape while the pie is cooking
(unnecessary if you are making a lattice crust).
Refrigerate for 30 minutes before cooking.
Bake: Preheat the oven to 425°F. Place the pie in
the middle rack, with a baking sheet on the rack
below to catch any pie drippings.
HEALTH BENEFITS OF
SWEET CHERRIES