Indulge in nostalgia with our Retro Twist Cherry Pie recipe, offering a modern spin on a cherished classic. With buttery crust and luscious cherry filling, this recipe promises to evoke memories while fitting seamlessly into your busy lifestyle. Enjoy the convenience without sacrificing the taste of homemade goodness.
☆Ingredients:
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon almond extract (optional)
1 tablespoon lemon juice
1 tablespoon unsalted butter, cut into small pieces
1 egg, beaten (for egg wash)
1 tablespoon turbinado sugar (for topping, optional)
2 pre-made pie crusts (or homemade if preferred)
4 cups pitted fresh cherries (or two 21-ounce cans of cherry pie filling)
☆Instructions:
Preheat your oven to 375°F (190°C).
If using fresh cherries, wash and pit them. If using canned cherry pie filling, skip to step 4.
In a medium saucepan, combine the fresh cherries, granulated sugar, cornstarch, almond extract (if using), and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens, about 10-15 minutes. Remove from heat and let it cool slightly.
Roll out one pie crust and place it in a 9-inch pie dish. Trim any excess dough from the edges.
Spoon the cherry filling into the pie crust, spreading it evenly.
Dot the filling with small pieces of butter.
Roll out the second pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal the pie.
Optional: Cut decorative vents in the top crust for steam to escape.
Brush the top crust with beaten egg and sprinkle with turbinado sugar for a shiny, crunchy topping.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before slicing and serving.