4 c Cherries; tart; red; pitted
– canned or frozen
3/4 c Sugar
1 tb Butter or margarine
1 pn Salt
1/4 c Cornstarch
1/3 c Water; cold
1/4 ts Almond extract
1/4 ts Food coloring; red; optional
– Pastry for a double crust
9 Inch pie
Drain cherries, reserving 2/3 cup juice in a saucepan; discard
remaining juice. To the juice, add cherries, sugar, butter and salt.
In a small bowl, dissolve cornstarch in water; stir into cherry
mixture. Bring to a boil over medium heat. Cook and stir until thick
and bubbly. Cook and stir 1 minute more. Remove from the heat; stir
in the almond extract and red food coloring, if desired. Cool. Place
bottom pastry in a 9 inch pie plate. Add filling. Top with a lattice
crust. Bake at 375 F for 40-45 minutes or until crust is golden and
filling is bubbly.
Taste Of Home Magazine Feb/Mar 95
Yields
6 servings