Ingredients
- 4 cups fresh or frozen tart cherries
- 1 to 1 1/2 cup granulated sugar
- 4 Tbsp. cornstarch
- 1/8 Tbsp. almond extract (optional)
- Your favorite pie crust for 2 crust pie
- 1 1/2 Tbsp. butter, to dot
- 1 Tbsp. granulated sugar, to sprinkle
Preparation
Step 1
Place cherries in medium saucepan and place over heat. Cover.
After the cherries lose considerable juice, which may take a few minutes, remove from the 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, if desired and mix.
Return the mixture to the stove and cook over low heat until thickened, stirring frequently.
Remove from heat and let cool.
If the filling is too thick, add a little water, too thin, add a little cornstarch.
Pour cooled cherry mixture into 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 375° for about 50 minutes.
Remove from oven and place on a rack to cool.