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A bit of cornstarch thickens
the syrup in this sweet fruit pie. The secret ingredient, almond
extract, mellows any tartness in the cherries for a smooth and
juicy treat.
Cherry
Pie
- 2 (16-ounce) cans tart
cherries
1 cup granulated sugar - divided use
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter or margarine
1 1/2 teaspoons lemon juice
1/4 teaspoon almond extract
1 tablespoon milk
1 tablespoon granulated sugar
1 (9-inch) unbaked double pie crust
- Preheat oven to 425°F
(220°C).
- Drain cherries, reserving
3/4 cup of liquid; set cherries aside.
- In a saucepan combine
reserved cherry juice, 1/4 cup sugar, cornstarch and salt. Cook
over low heat until thickened, stirring constantly. Add remaining
3/4 cup sugar and cook until glossy.
- Remove from heat and stir
in butter, lemon juice and almond extract. Gently fold in cherries;
allow to cool.
- Spoon mixture into unbaked
pie crust. Cut remaining pie crust into strips and form a lattice
on top of pie. Seal and flute edges; cover edges with aluminum
foil. Brush lattice top with milk and sprinkle with sugar.
- Bake 15 minutes, reduce
temperature to 350°F (175°C). Remove aluminum foil and bake
25 minutes or until golden brown. Cool completely on a wire rack.
Makes 8 servings.
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