Replies

To: Red_Devil 232

And THEN...I had my first experience cherry picking! What a lot of work! One of my mature sour/pie cherries really bore well this season, so I spent an hour picking, then another hour pitting.

I had enough for two cherry pies...and I'm having a slice for breakfast this morning as I type. Heaven! :)

30 posted on 07/10/2009 5:45:54 AM PDT by Diana in Wisconsin (Save The Earth. It's The Only Planet With Chocolate.)

Diana’s Cherry Pie

Crust for 9” pie pan (make your own or cheat)

1 1/3 cups sugar
4 cups pitted, sour cherries (fresh or canned, drained!)
1/3 cup flower
1/4 tsp. almond extract
2 Tbsp. butter

Make crust and line pie pan.

Gently mix cherries with sugar and flower, put them in the crust. Sprinkle almond extract on top and dot with butter. Put on top crust and pinch. Cut a few slits in the top. (I get fancy with a ‘heart in hand’ cookie cutter that I have.) Dust with granulated sugar if you’d like.

Cover the crust edges with stips of tin foil, or use a crust guard or the edges WILL burn at that temp, but remove it in the last 15 minutes of baking. (Kind of odd, but it works!)

Bake at 425 degrees for 35-45 minutes and juice begins to bubble through the slits in the crust.

Cool and eat! :)

31 posted on 07/10/2009 5:54:16 AM PDT by Diana in Wisconsin (Save The Earth. It's The Only Planet With Chocolate.)

To: Diana in Wisconsin

Oh my just wonderful! I will be right over!

44 posted on 07/10/2009 6:30:03 AM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)

To: Diana in Wisconsin

Do you have a cherry pitter?

I don’t but I use a big bobby pin.

45 posted on 07/10/2009 6:32:29 AM PDT by JRochelle ("I wasn't briefed about the briefing, I was only informed." SanFranNan.)

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794