Anita's Cherry Pie
Yield 1 pie
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)
| 1 | Preheat oven to 400°F. |
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| 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. |
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| 3 | Remove from heat and stir in cherries, butter, & almond extract. |
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| 4 | Fill bottom crust with filling, cover with top crust, seal edges and cut slits in top to allow steam to escape. |
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| 5 | Bake for 45-55 minutes. If necessary, cover edges with aluminum foil during baking to prevent over-browning. |
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| 6 | Allow to cool before slicing. |
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