In a medium pot, combine the cherry juice, granulated sugar, cornstarch, lemon juice, and almond extract.Ĭook over medium heat, stirring constantly until the mixture thickens and becomes glossy.Īdd the drained cherries to the pot and gently stir to coat them with the filling. Prepare the cherry pie fillingĭrain the canned cherries, reserving 1 cup of cherry juice. Wrap each disk with plastic wrap and refrigerate for 30 minutes. Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together.ĭivide the dough into two equal portions, shaping each into a disk. Pour this mixture over the flour-butter mixture. In a small bowl, whisk together the beaten egg and vinegar. In a large bowl, combine the flour, salt, and sugar.Īdd the cold butter cubes to the flour mixture and cut them in using a pastry blender or your fingers until the mixture resembles coarse crumbs.
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