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Cherry Pie

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Ingredients
  Pastry for double crust pie 1
  Canned pitted red tart cherries 40 Ounce (2 No. 2 Cans)
  Cornstarch 4 Tablespoon
  Sugar 1 Cup (16 tbs)
  Nutmeg 1⁄8 Teaspoon
  Allspice 1⁄8 Teaspoon
  Lemon peel 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter/Margarine 1 Tablespoon
  Almond extract 1⁄2 Teaspoon
Directions

GETTING READY
1 Preheat the oven to 425┬░Fahrenheit
2 Line a 9-inch pie plate with pastry.
3 Thoroughly drain the cherries, reserving the juice.

MAKING
4 In a pan, mix cornstarch with 1/2 cup of the cherry juice.
5 Bring to a boil and cook, stirring constantly, until thick and clear.
6 Remove from the heat.
7 Stir in sugar, nutmeg, allspice, lemon peel, salt, butter and extract.
8 Mix well.
9 Gradually, mix in cherries avoid crushing them.
10 Fill the pie shell, with the mixture.
11 Prepare lattice top and a stand-up fluted rim.
12 Bake in the oven for 35 minutes.

SERVING
12 Serve as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Cherry
Interest: 
Party
Preparation Time: 
25 Minutes
Cook Time: 
35 Minutes
Ready In: 
60 Minutes
Servings: 
6

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