Sweet and sour cherry pie. Incredibly yummy with vanilla ice cream! Be sure to get the regular cherries, not cherry pie filling.
Ingredients
- deep dish pastry for double crust: 1 piece
- pitted dark sweet cherries, drained with syrup reserved: 2 cans (16.5 ounce cans)
- pitted sour cherries: 1 can (16 ounce can, drained)
- white sugar: 0.75 cup
- arrowroot powder: 3 Tbsp
- ground cinnamon: 0.25 tsp
- salt: 0.125 tsp
- unsalted butter: 1 Tbsp (melted)
- lemon juice: 1 tsp
- vanilla extract: 0.5 tsp
- almond extract: 0.25 tsp
- red food coloring: 0.125 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. Roll out top crust, and set aside.
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Measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. Mix together sugar, arrowroot powder, cinnamon, and salt. Stir into syrup until dissolved. Increase heat to high, and bring syrup to a boil. Cook for 1 to 2 minutes, or until thickened. Remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring.
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In a large bowl, combine cherries and thickened syrup. Gently toss until evenly coated. Pour filling into pie crust. Cover with top crust, and crimp edges with fork. Make a few fork vents in top pie crust to allow steam to escape during baking.
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Bake in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C). Continue to bake for 30 minutes. Allow to cool for 3 hours before serving.
