"Lattice Topped Cherry Pie"

By RoketJSquerl

Jiffy pie crust mix. Y'all, I swear if you hate making pie crusts, this is as easy as it comes! It's really a good mix, and nobody has to know it came from a box. I always keep a couple boxes in my pantry for, you know... those pie emergencies when I have to have pie, but I'm feeling a little lazy.



Anyway... I decided to make strips and do a lattice top. Just roll out your pie crust nice and thin and then use a pizza wheel to cut the dough into strips - whatever width you want.

Ingredients

• 2 cans red tart cherries (like Oregon brand), drained, but reserve juice from one can
• 1-1/2 cups of granulated sugar, plus a pinch for the top
• 3 tablespoons cornstarch
• Juice of half a lemon
• 1/4 teaspoon of almond extract
• 1 tablespoon of cold butter
• Pastry for two crust, 9-inch pie (I use Jiffy Pie Crust for the lattice)

Preparation

Step 1

Preheat oven to 400 degrees F. Drain the juice from one can of cherries into a medium sized saucepan. Reserve the juice from the other can for another use. To the juice in the saucepan, add the sugar and the cornstarch and whisk continuously over medium heat until thickened. Taste and add additional sugar if needed; continuing to cook until sugar is dissolved. Remove from the heat and add the lemon juice and almond extract. Stir in the drained cherries and set aside for 15 minutes.

Transfer to a pastry lined pie pan and dot the top with the thin slices of butter. Add a second crust on top and vent, or do a lattice top, crimping the edges together. Sprinkle top lightly with additional granulated sugar, if desired. Bake at 400 degrees F about 30 to 40 minutes, until the crust browns and filling bubbles. Check pie at about 30 minutes and add an aluminum foil ring or pie shield around the crust edges if they are getting too dark.

Cool for several hours before slicing.

Source: http://deepsouthdish.com