Tuesday, November 22, 2011

Favorite Cherry Pie

My mom used to always make this for Thanksgiving and Christmas.  It is truly a family favorite!

Cherry Pie

2 16 ounce cans pitted tart red cherries (water pack)
1 cup sugar
1/4 cup cornstarch
1 tablespoon butter
3 to 4 drops almond extract

Drain cherries, reserving 1 cup liquid from can.  In a large saucepan combine 3/4 cup sugar and the cornstarch.  Stir in reserved cherry liquid.  Cook and stir over medium heat until thickened and bubbly.  (Do not leave unattended! It will burn.)  Cook and stir 2 minutes more.  Remove from heat and stir in remaining sugar, butter, and almond extract.  Gently fold in cherries.  Cool slightly.

Fill a pastry-lined 9 inch pie plate with cherry mixture.  Top with lattice crust, if desired.  Cover edge of pie with foil.  Bake in a 375 degree oven for 25 minutes.  Remove foil.  Bake for 25-20 minutes more or until crust is golden.  Cool on wire rack.  Serves 8.

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