- 8
4.6/5
(13 Votes)
Ingredients
- 1 1/4 cups sugar
- 1/3 cup corn starch
- 1 cup cherry juice
- 4 cups fresh cherries, pitted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon almond extract
- 1 recipe double pie crust
Preparation
Step 1
In a sauce pan, combine sugar and corn starch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from heat; add cherries, cinnamon, nutmeg and extract. Place one pie crust in pie plate and pour in filling. Make a lattice crust. Seal and flute edges. Bake at 425 for 10 minutes. Reduce heat to 375 and bake 45-50 minutes longer or until golden brown. Cool on wire rack. Enjoy!
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