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
¼	Cup	Cornstarch
½	Tsp	Cinnamon
1-1/2	Tbl	Butter
1	Tbl	Vanilla
1	Tsp	Almond Extract
Glaze:
		Milk
		Sugar

Directions:

Preheat oven to 425ºF.

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 350ºF for 25 minutes or until crust is golden brown. Cool before serving.

 

Yields

6-8 servings