Dessert
(Pie
)
Cherry Pie
Contributor: Scott
60 minutes
375
pie pan
2
16 oz can
cherries
(can use frozen)
1 1/2
cup
sugar
1/3
cup
cornstarch
1
dash
salt
1
Tbl
butter
4
drops
almond extract
10
drops
red food coloring
Drain cherries, reserving 1 cup liquid. (cherry liquid can also be made if using frozen cherries by boiling a
handful of cherries in water until for 5 minutes)
In a large saucepan mix 3/4 cup sugar, cornstarch and salt, stir in reserved cherry liquid.
Cook over medium heat until the mixture is thick and bubbly, stir 1 minute more.
Remove from heat and stir in the 3/4 sugar, butter almond extract and food coloring, then stir in the cherries
and let stand for 5-10 minutes.
Fill an unbaked pie shell.
Bake at 375 for 25 minutes with foil covering the pie.
Remove foil and bake until crust is golden brown, 25 -30 more minutes.
Edition: 4