4-H Cherry Pie

Submitted by: jej
Last Updated: 7/29/2008

This pie was a Blue Ribbon Winner at the 4-H County Fair for me. I thought my pie was over-baked and too brown -- meaning burned! And I cried all the way to the Fair. Luckily, my mom made me take it anyway.

The recipe is from "Fruits in our Meals," a U.S. Gov't publication, from the 40's probably. It is my favorite cherry pie recipe.

Double crust for 9-inch pie

4-1/2 T. cornstarch
3/4-1 c. sugar
1/8 t. salt
1 c. + 2 T. cherry juice***
3 T. butter
1/4 t. almond extract (opt)
3 c. unsweetened, pitted sour cherries

Mix cornstarch, sugar and salt together in small saucepan. Stir in juice, combining thoroughly. Cook until thick and clear, stirring constantly. Do not overcook. Add butter (and extract, if desired; -- our family NEVER uses almond flavoring in cherry pie; it changes the flavor completely.) Remove from heat.

***I like to add all of the juice, and if necessary, simply cook the mixture until it is not too runny, stirring constantly.

Add cherries to cooked mixture. Place in unbaked crust. Moisten the trimmed edge of lower crust so top edge will seal. Top with lattice or plain crust. Make slits in top crust before placing it over cherry filling, if not weaving a lattice crust. Flute edges, sprinkle lightly with sugar, if desired.

Bake at 425 degrees F. for 30 minutes, or until golden brown. Place a ring of aluminum foil over edge of crust when it is the color you prefer; this will prevent the edges from getting too dark.