Cherry Pie
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 (16 ounce) can sour cherries, packed in water
- 2 1⁄2 tablespoons cornstarch
- 1 cup granulated sugar
- salt, pinch
- 2 teaspoons fresh lemon juice
- 1⁄4 teaspoon almond extract
- 2 frozen 9-inch pie shells
directions
- Preheat oven to 425 degrees.
- Drain the cherries and pour the liquid into a saucepan.
- Add the cornstarch, sugar and salt and mix well.
- Cook over medium-high heat, stirring constantly, until the mixture is thickened and clear, about 4-5 minutes.
- Add the cherries, lemon juice and almond extract.
- Remove from the heat and allow it to cool slightly.
- Fill one frozen pie shell with the cherry mixture.
- Cover with the other pie shell and allow to thaw for about 20 minutes, or until soft enough to crimp the edges without breaking.
- Note: I do like to use about 1 T half-and-half or milk in a cup and brush on the top of the pie crust and then sprinkle with a little bit of sugar.
- Bake the pie for 10 minutes; reduce temperature to 375 and bake for about 30-35 minutes more or until the crust is golden brown.
- Cover the edges of the crust with foil to prevent excessive browning.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
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