Sour Cherry Pie

 

Ingredients:

1

 

Unbaked 9 Double Pastry Crust

Filling:

3

Lb

Frozen Pitted Red Tart Cherries With Sugar, Thawed

1/3

Cup

Brown Sugar, Firmly Packed

1/3

Cup

Sugar

Cup

Cornstarch

Tsp

Cinnamon

1-1/2

Tbl

Butter

1

Tbl

Vanilla

1

Tsp

Almond Extract

Glaze:

 

 

Milk

 

 

Sugar

Directions:

Preheat oven to 425F.

Filling: Drain cherries, reserving 1-1/2 cup of the cherry juice.

Combine brown sugar, cornstarch, and cinnamon in saucepan. Stir in reserved cherry juice. Cook and stir until mixture is thick and bubbly. Boil and stir for one minute. Add cherries and cook for 1 minute or until mixture comes to a boil. Remove from heat. Add the butter, vanilla, and almond extract. Spoon filling into pie shell.

Cover with top crust, Fold top under bottom crust and flute. Cut several slits or prick with a fork to vent steam. Brush with milk and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350F for 25 minutes or until crust is golden brown. Cool before serving.

 

Yields

6-8 servings

 

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