Ingredients for Pie Filling
- 1+ lb fresh Jamaican cherries
- 1 to 1 1/2 cups granulated sugar
- 4 tablespoons cornstarch
- 1/8 tablespoon almond extract (optional)
- 1 1/2 tablespoons butter
- 1 tablespoon granulated sugar, to sprinkle
Pit all those cherries. It may take a while but put some good music on and everything is good
Place cherries in medium saucepan and place over heat. Cover. After the cherries start to soften, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
For a nine inch, two crust pie:
2 ½ cups all purpose or wheat flour
1 teaspoon salt
1 teaspoon to 1 tablespoon sugar (or omit if you want)
¾ cup cold butter, cut into chunks or melt
¼ cup vegetable shortening
¼ cup cold water
Prepare your crust. Roll it out on flour. I used a clean glass bottle as a rolling pin and used a pot lid to roll it on. I packed the crust into a regular Jamaican cake pan and formed the crust around the sides. The rest of the crust dough I used to create a lattice after the filling was poured into the crust. Pour the cooled cherry mixture into the crust. Sprinkle with sugar.
Bake for about 50 minutes. If your stove is like mine, watch it every ten minutes after 50 minutes until it is golden brown and smells good. Remove from the oven and place on a rack to cool. Best served with ice cream if you can get your hands on it.