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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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