Cherry Pie

By á-9895

Ingredients

• 2 cans of tart cherries packed in water
• 1 1/2 cups granulated sugar
• 4 tablespoons cornstarch
• 1/4 tablespoon almond extract
• 3/4 cup juice from cherries
• 1/4 tsp cinnamon pinch of salt
• 1/4 tsp red food coloring
• Your favorite pie crust or pie dough recipe for 2 crust pie
• 1 1/2 tablespoons butter, to dot
• 1 tablespoon granulated sugar, to sprinkle

Preparation

Step 1

Place cherries in medium saucepan and place over heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, cinnamon, salt and food coloring, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
Preheat the oven to 425 degrees F. Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar. Bake at 425 for 25 min. Rotate. Reduce heat to 375 and continue baking for 30 to 35 min longer. Remove from the oven and place on a rack to cool.