87 PAULA DEEN’S BEST CAKES & PIES
1 (14.1-ounce) package
refrigerated piecrusts
3 pounds pitted fresh cherries
¼ cup granulated sugar
¼ cup almond liqueur
¼ cup cornstarch
3 tablespoons fresh lemon juice
¼ teaspoon salt
2 tablespoons heavy
whipping cream
2 tablespoons turbinado sugar- Preheat oven to 375°.
- On a lightly fl oured surface, roll one
piecrust into a 12-inch circle. Transfer to
a 9-inch pie plate, pressing into bottom
and up sides. - In a large saucepan, stir together
cherries, granulated sugar, and liqueur;
cook over medium heat, stirring
occasionally, for 5 minutes. Sift
cornstarch onto cherry mixture; stir
in lemon juice and salt. Cook, stirring
frequently, until mixture is very thick,
3 to 4 minutes. Pour cherry mixture into
prepared crust.- On a lightly fl oured surface, roll
remaining piecrust into a 12-inch circle.
Cut dough into 1-inch-wide strips.
Arrange strips in a lattice design on
cherry mixture. Trim excess dough. Fold
edges under, and crimp as desired. Brush
lattice with cream, and sprinkle with
turbinado sugar. - Bake until crust is browned and fi lling
is hot and bubbly, 20 to 25 minutes.
Let cool completely on a wire rack.
Cherry Pie
Makes 1 (9-inch) pie- Bakinğ TiǙ -
Turn to page 13 for step-by-step
instructions to weave a lattice crust.