Recipe Archives->Pies->Cherry 10

Red Cherry Pie
Yield: 4 Servings

32 oz pitted tart cherries
3/4 c sugar
1/4 c plus 1 tbs. cornstarch
1/4 ts ground cinnamon
1/2 c sugar
1 tb butter
1/2 ts almond extract
5 drops red food coloring
pastry for double-crust 9" pie

Drain cherries, reserving 1 c. juice; set cherries aside.  Combine
3/4 c. sugar, cornstarch, and cinnamon in 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 c. sugar,
butter, and almond extract. Stir in food coloring. Line 9" pieplate
with half of pastry.  Pour cherry mixture into 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 425F for 45-55
min. or until golden. one 9" pie.

Printable version: cherry10.txt.