Red Cherry Pie
My recipe published by Southern Living. I found it about 30 years ago in a LHJ flyer on award winning recipes from country fairs. It's my favorite cherry pie recipe,and cherry pie's my favorite pie.
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INGREDIENTS
Nutrition- 2(16 ounce) cans pitted tart cherries
- 3⁄4cup sugar
- 1⁄4teaspoon cinnamon
- 5tablespoons cornstarch
- 1⁄2cup sugar
- 1tablespoon butter
- 1⁄2teaspoon almond extract
- 5drops red food coloring
- 29-inch deep dish pie crusts (homemade or frozen)
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DIRECTIONS
- Drain Cherries, reserving 1 cup juice; set cherries aside.
- Combine 3/4 cup sugar, cornstarch, and cinnamon in a medium saucepan; stir mixture to remove lumps.
- Stir cherry juice into sugar mixture.
- Cook over medium heat, stirring constantly, until smooth and thickened.
- Remove from heat; stir in cherries, 1/2 cup sugar, butter, and almond extract.
- Stir in food coloring, if desired.
- Line a 9" pieplate with half of pastry.
- Pour cherry mixture into the pastry shell.
- Cover with top crust.
- Trim edges of pastry; seal and crimp edges.
- Cut slits in top of crust for steam to escape.
- Bake at 425° for 45-55 minutes or until golden.
- Yield: one 9" pie.
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