Down Home Cherry Pie
There is nothing better then Cherry Pie in the late Spring. Okay I know this is winter but in less then two weeks we will celebrate on January 16, Tu B’ Shevat or the New Year for the Trees. That holiday begins our spring and it is when the trees start to bud.
Remember when it’s 40 degrees below zero and the wind is blowing at about 100 miles per hour and the snow is piled up deeper then anyone wants to shovel and your freezing your butt off and your cars won’t start, you really should think of me in Israel. I will, in your honor, walk down the beach in Tel Aviv, raise my glass, of a frozen Margarita and swear; “I ain’t going back!” I am HOME!
4 cups fresh or frozen Cherries pitted
1 to 1 ½ cups Granulated Sugar (The exact amount depends on the tartness of the cherries.)
4 tbs. Cornstarch
A dash of Almond Extract
A dash of Vanilla Extract
Pie Crust for 2 pies (See my recipe this blog.)
1 ½ tablespoons pareve Margarine, to dot
1 tablespoon Granulated Sugar to sprinkle
Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond and vanilla extracts and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
Preheat the oven to 375 degrees F.
Prepare the crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch
pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
Bake for about 50 minutes. Remove from the oven and place on a rack to cool.
A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.
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