Judy’s Nearly Pitless Cherry Pie – June 2018
Ingredients:
1 cup sugar
3 T. cornstarch
3/4 teaspoons Almond Extract
6 cups of pitted cherries (Walla Walla Bing or Rainier)
2 Krustez pie shells
Pam cooking spray
1/4 cup milk in small bowl
vanilla ice cream
Tools:
Cherry pitter
6 cup Pyrex measuring cup
Large Teflon pasta pot
Teflon spoon
spatula
Measuring spoons
1 pie plate
small bowl (for milk)
brush
Directions:
- Heat and stir sugar, extract and cherries ingredients in sauce pan until thick and juicy (will bubble for 10 minutes on med-low heat)
- While cherries are simmering, spray Pam on to pie plate, unroll one Krustez pie crust and place on pie plate
- Fill crust with cherry mixture; use spatula to get all goodness into the pie plate
- Place second pie crust on top of cherry mixture, cut small x in center and poke crust with fork
- Lightly brush crust with milk
- Bake @ 425 ° for 25 minutes
- Turn heat down to 350° for 25 minutes
- Serve with vanilla ice cream
