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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. Ingredients:
2 (16 ounce) cans pitted tart cherries |
3/4 cup sugar |
1/4 teaspoon cinnamon |
5 tablespoons cornstarch |
1/2 cup sugar |
1 tablespoon butter |
1/2 teaspoon almond extract |
5 drops red food coloring |
2 9-inch deep dish pie crusts (homemade or frozen) |
Directions:
1. Drain Cherries, reserving 1 cup juice; set cherries aside.
2. Combine 3/4 cup sugar, cornstarch, and cinnamon in a medium saucepan; stir mixture to remove lumps.
3. Stir cherry juice into sugar mixture.
4. Cook over medium heat, stirring constantly, until smooth and thickened.
5. Remove from heat; stir in cherries, 1/2 cup sugar, butter, and almond extract.
6. Stir in food coloring, if desired.
7. Line a 9 pieplate with half of pastry.
8. Pour cherry mixture into the pastry shell.
9. Cover with top crust.
10. Trim edges of pastry; seal and crimp edges.
11. Cut slits in top of crust for steam to escape.
12. Bake at 425° for 45-55 minutes or until golden.
13. Yield: one 9 pie.
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