CHERRY PIE - TART CHERRIES

Ingredienti

3 cans Oregon Fruit Red Tart Cherries

100 Gm Sugar

2 Tbsp Instant ClearJel

1/4 tsp Almond Extract (optional)

1 tablespoon Butter or Margarine

2 Crusts for a 9-inch Pie

The liquid from 1 1/2 cans of cherries = 187 Gm (approximately). 2 Tbsp of Instant ClearJel seemed adequate initially. But I would recommend trying a bit more (2-3 tsp?)

Istruzioni

Preheat oven to 400F

Drain the cherries and reserve the juice from 1 1/2 can (typically that is 187 Gm, save the other half of the juice for when you screw up) In a saucepan.

Combine Instant ClearJel powder and sugar and mix.

Stir the cherry juice into the combined mixture of the ClearJel and sugar, whisking constantly to prevent ClearJel from clumping..

Cook over medium heat, stirring constantly until thickened.

Remove from heat.

Gently stir in cherries and almond extract.

Pour filling into pastry lined pie pan (see pastry/pie crust recipe on Umami).

Dot with butter or margarine.

Gently roll top crust over pie, adjust crust, seal and vent.

Bake 30-40 minutes or until crust browns and filling begins to bubble. (I baked mine for more like 50-55 minutes. YMMV)

If necessary, cover edges with aluminum foil or pie shield during last 15 minutes to prevent over-browning.

Cool pie several hours to allow filling to thicken before slicing.

Note

Adapted from: https://oregonfruit.com/blogs/recipes/cherry-pie-classic-recipe