You are here

Cherry Pie

Chef.at.Home's picture
Ingredients
  Canned pitted tart red cherries 32 Ounce, water pack (Two 16 Ounce Cans)
  Sugar 3⁄4 Cup (12 tbs)
  Cornstarch 1⁄3 Cup (5.33 tbs)
  Salt 1 Dash
  Butter/Margarine 1 Tablespoon
  Almond extract 4 Drop
  Red food coloring 10 Drop
  Pastry 1 (For Double-Crust Pie)
Directions

Drain cherries, reserving 1 cup liquid.
In a medium saucepan combine 3/4 cup sugar, cornstarch, and salt; stir in reserved cherry liquid.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir 1 minute more.
Remove from heat.
Stir in cherries, 3/4 cup sugar, butter, and almond extract.
If desired, stir in food coloring.
Let stand while preparing pastry.
Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim to 1/2 inch beyond edge of pie plate.
Turn' cherry filling into pastry-lined pie plate.
Cut remaining pastry into 1/2-inch-wide strips.
Weave strips atop filling to make lattice crust; flute edge.
Brush top of pastry with some milk and sprinkle with a little sugar, if desired.
To prevent overbrowning, cover edge of pie with foil.
Bake at 375° for 25 minutes.
Remove foil; bake till crust is golden brown, 25 to 30 minutes more.
Cool pie on rack before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Course: 
Fruit Dessert
Interest: 
Everyday

Rate It

Your rating: None
3.9875
Average: 4 (16 votes)