Cherry Pie Recipe by Hi, its me!
Cooking Instructions 1 Make pie crusts — see instructions for “Butter Pie Crust (2 Crusts)” 2 Preheat oven after dough has set in the freezer for 30 minutes 3 Roll out dough for bottom crust and lay into the pie dish 4 Mix cherry mixture, sugar, cornstarch vanilla extract and almond extract into a bowl and let sit out for 20 mins to thaw (but be sure to keep the cherries cold) 5 Add cherry mixture into the pie crust, and then layer the top crust on the top of the mixture. Press the edges together with your fingers (I used a fork, as well) to seal the edges. 6 Use egg whites to lather on top of the top crust and add your desired slit pattern. 7 Bake for 20 minutes on 400, then decrease to 375 for 35 minutes. This decreases burning the edges of the crust! 8 Let the pie cool completely (or mostly 😉) before cutting and serving. 1 Make pie crusts — see instructions for “Butter Pie Crust (2 Crusts)” 1 Make pie crusts — see instructions for “Butter Pie Crust (2 Crusts)” 2 Preheat oven after dough has set in the freezer for 30 minutes 2 Preheat oven after dough has set in the freezer for 30 minutes 3 Roll out dough for bottom crust and lay into the pie dish 3 Roll out dough for bottom crust and lay into the pie dish 4 Mix cherry mixture, sugar, cornstarch vanilla extract and almond extract into a bowl and let sit out for 20 mins to thaw (but be sure to keep the cherries cold) 4 Mix cherry mixture, sugar, cornstarch vanilla extract and almond extract into a bowl and let sit out for 20 mins to thaw (but be sure to keep the cherries cold) 5 Add cherry mixture into the pie crust, and then layer the top crust on the top of the mixture. Press the edges together with your fingers (I used a fork, as well) to seal the edges. 5 Add cherry mixture into the pie crust, and then layer the top crust on the top of the mixture. Press the edges together with your fingers (I used a fork, as well) to seal the edges. 6 Use egg whites to lather on top of the top crust and add your desired slit pattern. 6 Use egg whites to lather on top of the top crust and add your desired slit pattern. 7 Bake for 20 minutes on 400, then decrease to 375 for 35 minutes. This decreases burning the edges of the crust! 7 Bake for 20 minutes on 400, then decrease to 375 for 35 minutes. This decreases burning the edges of the crust! 8 Let the pie cool completely (or mostly 😉) before cutting and serving. 8 Let the pie cool completely (or mostly 😉) before cutting and serving. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Buttermilk White Bread Lemon Rice with leftover rice Korean BBQ (Bulgogi) Ground Turkey 🦃 Stroganoff Chicken noodle soup Buttermilk White Bread Lemon Rice with leftover rice Korean BBQ (Bulgogi) Ground Turkey 🦃 Stroganoff Chicken noodle soup Chawlon ki kheer Healthy Avocado Toast！ Rice Kheer Highway Chicken Salad Pista burfi Sandwich Dhokla Monthal Seviyan Rice veg Chawlon ki kheer Healthy Avocado Toast！ Rice Kheer Highway Chicken Salad Pista burfi Sandwich Dhokla Monthal Seviyan Rice veg