Well, yeah, if she follows this recipe she can.
|1||pie Top (optional)|
|675||g||cherries, fresh or frozen (1-1/2 lb.)|
|160||g||sugar (2/3 cup)|
|30||g||lemon juice (2 Tbs)|
|36||g||cornstarch (4 Tbs)|
|1/4||tsp||vanilla or almond extract (optional)|
For the crust: Make (or buy) a single pie shell for an un-topped pie, or two shells for a covered pie. If you buy them they usually come 2 to a pack. That’s all a matter of what you like. I don’t care for covered pies, too much pastry. On the other side, herself does like them for some odd reason. So – follow what you like. If you make the crust do a quick pre-bake with a chain or some hard beans in the bottom shell. If using a store-bought crust this is not necessary.
For the filling: With fresh cherries be sure to wash, stem and pit. Take a taste and adjust the sugar if they are especially tart. This isn’t usually necessary if using the frozen jobbies, and they are already stemmed and pitted. Put the cherries, water, lemon juice, sugar and cornstarch into a pot big enough to allow some stirring room. Apply a reasonable amount of heat and stir often. Things will probably come to a boil if using fresh cherries. Frozen seem to thicken up before there is a real boil. Don’t worry about things starting up looking a little shy on water. Just keep a close eye on things. As usual, when fruit and sugar are involved with a little heat the liquid increases. Stir and heat until things thicken up a good bit and the cherries soften. Add the extract if you like.
Let the filling cool a little bit and spoon into the shell. Allow for a little expansion as things get hot. Also be aware that there will be just a little shrinkage as things cool back down after cooking. If you are going to put a lid on the pie now is the time. Slash or cut out some pretty shapes for steam vents or you will have a mess. Crimp the top in place. Whether topped or not, cover the edge with foil. (Actually I use a neat silicon edge protector.) Used to be you could tell who made which topped pie by the design in the top. The crimp pattern around the edge was also a good identifier.
Bake at 350°F for about 45 minutes, then pull the foil or edge protector off and bake for another 10 or 15 minutes untill the whole crust is a nice golden brown.
If you want a really glossy finish for any topped pie just brush the top with milk or cream and sprinkle lightly with sugar before baking.