Without the red dye!
Ok, I'm done rhyming now. ;)
First things first you'll need some crust.
I make my Grandma Linda's Lard Pie Crust.
You can find the recipe on my old blog, birds of the air, here.
You'll need a couple lovely egg yolks such as these laid by my own dear Jemima Puddle Duck.
Now for the filling!
You need 3 cans of tart cherries in water.
I normally have to buy Oregon brand cherries,
but thankfully my beloved Aldi was offering their own canned cherries recently.
(For about 1/2 the price! Score!)
You'll drain the cherry "juice" into a pyrex measuring cup & use 1/2 of it in the filling.
Here are what the cherries look like before you cook them.
Rather pale, but never fear they'll turn a lovely ruby red before we're through!
After a few minutes of simmering they are beautiful!
Here is the recipe:
3 cans red tart cherries in water
1 1/4c sugar
2 pie crusts
In a heavy bottomed saucepan combine cherries with 1 1/2 cans worth of their "juice", cornstarch, sugar, & salt. Bring to a simmer and cook over med-low heat for about 10 minutes, stirring regularly. Set aside to cool. Preheat oven to 425*F. Roll out crusts. Line pie plate with one. Pour in the filling. Make a lattice top. Brush with egg white. Bake on a foil lined baking sheet for 20 minutes. Lower temperature to 375*F, cover crust with a foil shield & bake for 30-40 minutes more. Let cool about 3 hours to allow pie to set properly.
I've always had trouble with cherry pies not setting up properly & not having that beautiful red without red dye #40. This recipe solved both problems. Yay!
All ready for tomorrow!
Have a wonderful Thanksgiving!!