Cherry Pie I
Cherry Pie I Recipe - Authentic American Dessert
Introduction
Cherry pie is a classic dessert that is loved by many for its sweet and tart flavors. This recipe for Cherry Pie I is a simple and delicious way to enjoy this timeless treat.
History
Cherry pie has been a popular dessert in America since the early 19th century. It is believed to have originated in Europe, where cherries were a common fruit used in baking. The recipe for cherry pie has been passed down through generations and has become a staple in many households.
Ingredients
- Double pie crust for an 8-inch pie
- 16 oz (454 g) pitted red sour cherries, water pack, do not drain
- 2 tbsp cornstarch
- 0.13 tsp almond extract
- A few drops of red food coloring
- 2 tbsp butter or margarine, optional
How to prepare
- Preheat the oven to 400°F (204°C).
- Prepare a double pie crust for an 8-inch pie.
- In a mixing bowl, combine the cherries, cornstarch, almond extract, and red food coloring.
- Pour the cherry mixture into the prepared pie crust.
- Dot the top of the filling with butter or margarine.
- Cover the pie with the second pie crust.
- Crimp and seal the edges of the pie crust.
- Make several slits on the top crust of the pie.
- Bake the pie for 40 to 60 minutes, or until the crust turns light brown.
- The pie filling will bubble through the slits when it is done baking.
Variations
- Add a crumb topping to the pie for added texture and flavor.
- Use a lattice crust instead of a double crust for a decorative touch.
Notes
- Line a baking sheet with foil and place the pie plate on top of it to prevent pie filling from spilling onto oven floor.
- Mixing bowls
- Measuring cups and spoons
- 8 inches pie plate
- Mixing spoon
Cooking Tips & Tricks
Be sure to use pitted cherries for this recipe to save time and effort.
- Adding a few drops of red food coloring will give the pie a vibrant red color.
- Make sure to crimp and seal the edges of the pie crust to prevent the filling from leaking out during baking.
Serving Suggestions
Serve Cherry Pie I warm with a scoop of vanilla ice cream for a classic dessert combination.
Cooking Techniques
Bake the pie at a high temperature to ensure that the crust cooks evenly and becomes golden brown.
Ingredient Substitutions
Use frozen cherries instead of canned cherries if fresh cherries are not available.
- Use butter instead of margarine for a richer flavor.
Make Ahead Tips
Cherry Pie I can be made ahead of time and stored in the refrigerator for up to 2 days before serving.
Presentation Ideas
Serve Cherry Pie I on a decorative pie plate for a beautiful presentation.
Pairing Recommendations
Pair Cherry Pie I with a cup of hot coffee or tea for a delightful dessert experience.
Storage and Reheating Instructions
Store any leftover Cherry Pie I in the refrigerator and reheat in the oven at 350°F (177°C) for 10-15 minutes before serving.
Nutrition Information
Calories per serving
Each serving of Cherry Pie I contains approximately 300 calories.
Carbohydrates
Each serving of Cherry Pie I contains approximately 45 grams of carbohydrates.
Fats
Each serving of Cherry Pie I contains approximately 10 grams of fats.
Proteins
Each serving of Cherry Pie I contains approximately 2 grams of proteins.
Vitamins and minerals
Cherries are a good source of vitamin C and potassium, which are essential nutrients for overall health.
Alergens
This recipe contains wheat and may contain traces of nuts.
Summary
Cherry Pie I is a delicious dessert that is relatively high in carbohydrates and fats. It is a good source of vitamin C and potassium.
Summary
Cherry Pie I is a classic dessert that is easy to make and perfect for any occasion. With its sweet and tart flavors, this pie is sure to be a hit with family and friends.
How did I get this recipe?
I have a clear memory of the first time I saw this recipe. It was a warm summer day, and I was visiting my Aunt Martha's house. She was known for her delicious baked goods, and that day she was making her famous cherry pie. As soon as I walked into her kitchen, I was greeted with the sweet aroma of cherries and buttery crust.
Aunt Martha welcomed me with a warm smile and handed me a bowl of fresh cherries to pit. As I sat at the kitchen table, carefully removing the pits from each cherry, she started to prepare the pie crust. I watched in awe as she mixed the flour, sugar, and butter together, forming a perfect dough that she rolled out into a flaky crust.
While the crust baked in the oven, Aunt Martha showed me how to make the cherry filling. She simmered the cherries with sugar and cornstarch until they formed a thick, glossy sauce. The scent of the bubbling cherries filled the kitchen, making my mouth water in anticipation.
Once the crust was golden brown and the filling was ready, Aunt Martha assembled the pie and popped it back into the oven to bake. The next hour felt like an eternity as I impatiently waited for the pie to finish.
Finally, the timer dinged, and Aunt Martha pulled the cherry pie out of the oven. The golden crust glistened with sugar, and the cherry filling bubbled up through the lattice top. It was a sight to behold, and I couldn't wait to taste it.
As Aunt Martha cut me a slice and topped it with a scoop of vanilla ice cream, I took my first bite. The sweet, tart cherries burst in my mouth, and the buttery crust melted on my tongue. It was a flavor explosion unlike anything I had ever experienced before.
From that day on, I knew I had to learn how to make Aunt Martha's cherry pie. I watched her every move, taking mental notes on how she combined the ingredients and baked the pie to perfection. I asked her for the recipe, and she gladly shared it with me, passing down her culinary wisdom to the next generation.
Over the years, I have made Aunt Martha's cherry pie countless times. Each time I roll out the crust, simmer the cherries, and bake the pie, I am transported back to that warm summer day in her kitchen. The memories of her patience and guidance inspire me to carry on her tradition of baking delicious desserts for my family and friends.
Now, as I pass the recipe on to you, my dear grandchild, I hope you will cherish it as much as I have. May the sweet taste of cherry pie bring you joy and warm memories for years to come. And remember, the secret ingredient is always love. Happy baking!