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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This ruby-red treat is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too.Josie Bochek, Sturgeon Bay, Wisconsin Ingredients:
1-1/4 cups sugar |
1/3 cup cornstarch |
1 cup cherry juice blend |
4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon almond extract |
pastry: |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2/3 cup shortening |
5 to 7 tablespoons cold water |
Directions:
1. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.
2. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.
3. On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
4. Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack. Yield: 8 servings.
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