Cherry Pie

When Emily married Steve Carrell she got three things that changed my life forever: Sarah Elizabeth Carrell arrived on May 31, 1999 and Elisabeth June Carrell followed on May 3 of 2001. But the unexpected bonus was the cherry pie recipe she got from Steve's mother. I have adapted it only slightly because, as you come to understand our family in the future you will understand that the Els family always doubles the amount of extracts and other flavor enhancing additives.

This pie has ended up being the bedrock of our family gatherings. It fits any occasion: Fourth of July, birthdays, Easter, Halloween-- you name it.

Nancy Carrell always makes her pie crust by hand. I love Nancy and all that but life is too short and my people aren't that discriminating. I use a package of the rolled ready made crust you find in the refrigerator case of the store.

First, run to the store and buy two cans of Red Tart Cherries. NOT the pie filling cherry. That stuff is gross and you're here looking for the good recipe. I may take shortcuts on pie crust but never on what goes into the pie. I understand that Nancy sometimes used real fresh cherries and that's great if you can get them.

You might have to look in the canned fruit section. If you can't find it there or in the cake mix section--well, I hate to tell you this, but it sometimes happens.........the store might be out of Red Tart Cherries. And if they are out of stock then you've waited too late and you are screwed. Cherry pie won't happen today. Go to another recipe.

Cherry Pie

start oven at 375 degrees

drain two cans of Red Tart Cherries and add to bowl
mix in
1 cup sugar
1/3 cup flour
LOTS of Almond extract--1 or 2 tablespoons (not teaspoons, our family doesn't do anything in teaspoons)

pour into the bottom crust and add the top, crimping the edges

I paint the top with egg wash (one egg mixed well) to make it glisten. Nancy uses cinnamon and sugar.

Ten minutes after you put the pie into the oven reduce the temperature to 350.
THIS IS IMPORTANT--otherwise, you'll have a burnt pie on your hands.

Cook for another 50 minutes at 350