Cherry Pie a la Mode
- 2 9-inch pie crusts
- 3 c. sour cherries, pitted and thawed if frozen
- 1 c. sugar
- 1/2 t. salt
- 1/4 c. all-purpose flour
- 1 T. butter
- 1/8 t. vanilla extract
- 1/8 t. almond extract
- Optional: a few drops red food coloring
- Garnish: vanilla ice cream
Adapted from gooseberrypatch.com
Place one crust in a 9" pie plate; set aside. Drain cherries, reserving
juice. Measure 1/2 cup juice, adding water if necessary to equal 1/2 cup. Pour juice into a large saucepan. Whisk in sugar, salt and flour. Cook and stir over medium heat until thickened and glossy. Stir in remaining ingredients except garnish; spoon mixture into crust. Add remaining crust; flute edges and vent with a knife tip.
Bake at 450 degrees for 10 minutes. Reduce oven temperature to 350 degrees. Continue baking 40 to 45 minutes, until bubbly and golden. Top each slice with a scoop of ice cream.
Makes 8 servings.