Cherry Pie.
I've made two cherry pies this week; I made one Sunday for dinner with my grandparents, and then made the filling and top crust for the second one yesterday. I also made a lot of the cinnamon spirals yesterday because I only use half of the pie crust pastry to make the second pie. My family says the pies are good, but I don't think they're quite right yet. Well, at least they're edible. The filling keeps on spilling out when a piece is cut. Next time I'll have to increase the amount of cornstarch I use.
Note for self: 5 cups of sour cherries, 1 1/2 cups sugar, 5 heaping Tbspoons of cornstarch,
2 Tbspoons of water, 2 Tbspoons of lemon juice, 1/4 teaspoon of almond extract.
Note for self: 5 cups of sour cherries, 1 1/2 cups sugar, 5 heaping Tbspoons of cornstarch,
2 Tbspoons of water, 2 Tbspoons of lemon juice, 1/4 teaspoon of almond extract.