Recipe by spyranch
delicious be sure to get tart red cherries in water
Top Review by Irlene K.
My mother used to make this pie in the 60's. So much better than that gooey red pie filling! I made two pies but also added dried cherries to the juice, reconstituting them, added salt and lemon juice, too!
- 18 inches pie crusts
- 2 (14 1/2 ounce) cans tart cherries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon butter
- 1⁄8 teaspoon almond extract
- red food coloring, if desired
Directions See How It's Made
- Drain cherries, erserving 1 cup liquid. Mix sugar and conrstarch in small sauce pan. Gradually stir in reserved liquid until smooth. Heat over medium heat, stirring constantly until mixture bubbles. Cook one more miinute until thick and clear. Remove from heat. Stir in butter, cherries, almond extract and food coloring. Pour into prepared pie crust. Cover with vented or lattice top curst. Bake at 425 for 10 minutes. Reduce heat to 350 and bake 35 more minutes until golden brown.