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Ingredients
- 4 cups fresh tart cherries (fresh canned cherries in water can be used)
- 1-1 1/2 c. sugar
- 4 tablespoons corn starch
- 1/8 tablespoon almond extract
- 1 box pilsbury roll out pie dough
Details
Preparation
Step 1
Place cherries (drained if using canned) in a medium sauce pan on medium-low heat. Once the cherries have cooked for a few minutes and have lost a considerable amount of juice, remove from heat.
In a small bowl, mix together sugar and cornstarch. Pour this into the saucepan over the cherries and mix well. Add the almond extract. Mix well.
Return to heat and cook on low until thickened which may take a while. Stir frequently during this process. Remove from heat and let cool.
If the filling is too thick, add a little water, too thin- add a little more cornstarch.
Roll out dough into glass pie plate. Add cooled cherry mixture into pie shell. Put the top crust on. Slit in a few areas if not doing lattice top. Seal edges of bottom and top pie dough.
Bake for 45-50 minutes at 375 degrees.
Optional: sprinkle sugar on top of pie.
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