Recipe By : Philly Inquirer
Serving Size : 1 Preparation Time :0:00
Categories : Pies Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Sugar
1/4 ts Almond extract
2 tb Corn starch -- up to 3 tb
4 dr Red food coloring
1/8 ts Salt
Frozen red tart cherries --
- pitted, unsweetened, thawed,
- drained, juice saved
1 c Reserved cherry juice
1 tb Butter
2 Pie crusts (9")
Preheat oven 375 F. If cherries are extremely well defrosted and
drained, use 2 tb corn starch; if the still have a high moisture
content use 3 tb corn starch. In a medium sauce pan combine sugar,
corn starch and salt until well mixed and lump free. Add cherry juice
gradually, stirring until smooth. Cook over medium heat and stir
until thick and clear. Stir in butter, almond extract, and red food
coloring. Cool 10 minutes. Gently toss in cherries to coat. Spoon
into unbaked pie shell. Add vented top pastry or latice strips. Flute
edges and cover fluted edges with foil strips. Bake for thiry
minutes. Remove foil. Return to oven for 10 more minutes. Check
filling to make sure it is simmering. Remove from oven. Cool on rack.
