Cherry Pie 1 cup sugar, plus 1 tbsp. 2 15 oz. cans water-packed tart cherries, drained 1/3 cup cornstarch 2 tbsp. fresh lemon juice 1 tsp. cinnamon 2 tsp. almond extract ½ tsp. salt Crust for 2-crust pie 1 tbsp. milk Mix 1 cup of sugar, cornstarch, cinnamon, and salt in a small bowl. Combine cherries, lemon juice, and almond extract in a large bowl. Pour the sugar mixture over the cherries, and toss. Let stand for 30 minutes. Preheat oven to 400º. Divide dough in half and roll out each half to fit a 9” pie plate. Fit one piece into pie plate. Pour cherry filling into crust. Place other crust on top. Trim and crimp crust. Cut a few slits in the top crust, brush with milk, and sprinkle with remaining 1 tbsp. of sugar. Bake for 55 minutes or until the crust is golden brown and the juices are bubbling. Check to make sure crust edges are not getting too dark. Let cool before serving.
Posted on: Mon, 02 Sep 2013 14:52:23 +0000