Cherry
Pie
This is
my absolute favorite dessert, and it’s so simple to make… and the recipe
literally comes from the back of the label of the can for Oregon Red Tart Pie Cherries. I’ve had plenty of cherry pies and tried
various pie recipes over the years, but this is truly the best.
Ingredients
1-1/2
cups sugar (can be reduced to 1 cup)
4 TB
cornstarch
2 cans
Oregon Red Tart Pie Cherries, drained
2/3 cup
juice reserved from the cherries
¼ tsp
almond extract
1 TB
butter
1
pastry for a two-crust 9-inch pie
Preheat
oven to 400 degrees.
Combine
half the sugar with the cornstarch in saucepan. Stir in juice.
Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat and stir in the remaining
sugar, almond extract and cherries. Fill
bottom crust with filling Dto top of
filling with butter. Adjust top crust,
seal and crimp edges. Cut slits in top
crust to allow steam to vent. Bake 50 to
60 minutes, until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during
the last 15 minutes to prevent over browning. Cool pie several hours to allow filling to
thicken before slicing.
Email: jessicafm (at) mindspring.com