Cherry Pie

By ccavaletti

Ingredients

• 4 c fresh or frozen tart cherries
• 1 to 1-1/2 c granulated sugar
• 4 Tbsp cornstarch
• 1/8 tsp almond extract (optional)
• Your favorite pie crust or pie dough recipe for 2 crusts
• 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 and cook until the cherries lose considerable juice, which may take a fresh minutes, remove from heat.

In a small bowl, mix to 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 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 375º.

Roll out a pie crust to fit into an 8- to 9-inch pie pan. Pour cooled cherry mixture into the crust.

Dot with butter.

Moisten the edge of the 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 for about 50 minutes. Remove from the oven and place on a rack to cool.

From Food Network