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Anita's Cherry Pie

American

Ingredients
3 cans (16-ounce each) pitted red tart pie cherries, drained, juice reserved.
1 1/2 cups sugar
5 tablespoons cornstarch
⅔ cup juice from cherries
1 tablespoon butter
1/4 teaspoon almond extract (optional)

Pastry for two-crust 9" pie (double our recipe for Single Pie Crust by using our yield calculator at the bottom of the recipe page)
 
Steps
1 Preheat oven to 400°F.

2 Combine the sugar and cornstarch in saucepan. Stir in reserved cherry juice. Cook over medium heat until thick and bubbly, stirring constantly. Cook one minute more.

3 Remove from heat and stir in cherries, butter, & almond extract.

4 Fill bottom crust with filling, cover with top crust, seal edges and cut slits in top to allow steam to escape.

5 Bake for 45-55 minutes. If necessary, cover edges with aluminum foil during baking to prevent over-browning.

6 Allow to cool before slicing.


Yield
pie  use metric
original recipe yield: 1 Pie

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