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Monday, August 29, 2011

French Cherry Pie

I saw this recipe in a 1940's or 1950's issue of the Indianapolis Star (no longer have the publication info, drat!).  The "French" elements of the pie are the subtle addition of almond flavor (as in the French cherry and almond dessert clafouti) and perhaps the wretched excess of frosting a pie (though of course, it is far more an American characteristic to be wretchedly excessive than a French one, but I digress).

You can use this glaze on whatever cherry pie base you like...homemade all the way, canned pie filling, even a whole store-bought pie (super-fast homestyle tweak)...and call it a French Cherry Pie.  I use the Better Homes and Gardens Cherry Pie recipe and add the Indy Star recipe glaze to that.

French Cherry Pie
Makes 1 9" pie

Double crust pie dough (homemade or store-bought)
5 cups pitted tart cherries (frozen or fresh)
1 1/4 cup sugar
2 tbsp cornstarch
1 cup powdered sugar
1 tbsp milk
1/4 tsp almond extract

Prepare pie dough.  Combine cherries, sugar and cornstarch in a bowl.  Let stand for at least 15 minutes, or an hour if using frozen cherries, until a syrup forms.  Line a pie plate with 1 crust, spread cherry mixture over and top with 2nd pie crust.  Cut slits.  Crimp edges and cover edges with foil strips.  Bake 25 minutes at 375F, remove foil and bake 25-30 minutes longer.  Let cool completely.

To make glaze, mix powdered sugar with milk and extract until smooth.  Spread evenly over top of pie and let set up before serving.

To freeze ahead, bake the pie and let cool.  Freeze the pie well-wrapped in plastic wrap.  Mix the glaze and freeze separately.  Thaw at room temperature, and glaze the pie just before serving. Pin It

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