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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I love trying new recipes for Christmas, but my husband can't get enough of the traditional classics-like this cherry pie. Ingredients:
2 cans (14 ounces each) pitted tart cherries |
1 cup sugar |
1/4 cup cornstarch |
1/8 teaspoon salt |
2 tablespoons butter |
1/2 teaspoon almond extract |
1/2 teaspoon vanilla extract |
1/4 teaspoon red food coloring, optional |
pastry for double-crust pie (9 inches) |
1 egg yolk, lightly beaten |
additional sugar |
Directions:
1. Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and salt; gradually stir in reserved cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, extracts and food coloring if desired. Fold in cherries. Cool slightly.
2. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Pour filling into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush lattice top with egg yolk. Sprinkle with additional sugar.
3. Cover edges loosely with foil. Bake at 425° for 15 minutes. Remove foil. Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack. Yield: 6-8 servings.
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