Recipes posted on February 03, 2011 12:20
4 cups pitted tart red cherries 1 1/2 cups sugar, divided
1/3 cup cornstarch 1 Tablsp butter
dash of salt 3-4 drops of almond extract
dbl crust pie dough
Drain cherries, reserve 1 cup liquid. In a medium saucepan, combine
3/4 cup sugar, cornstarch and salt. Stir in reserved juice. Cook over
medium heat until thickened and bubbly. Cook and stir 1 minute
longer, remove from heat. Stir in remaining sugar, cherries, butter and
almond extract. Put bottom crust in pan, fill with cherries, put on top
crust, flute and vent. Brush with milk and sprinkle with additional sugar.
Cover edge with foil. Bake at 375 for 25 mins, remove foil and bake an
additional 25-30 mins.