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Michele's Cherry Pie

Source of Recipe


Michele Gerhard






List of Ingredients



• Pastry for a two-crust pie
  
• Three 1-lb. cans tart red cherries packed in water
  
• 1-1/2 cups sugar
  
• 4 Tbsp cornstarch
  
• 1/2 tsp ground cinnamon
  
• 1/4 tsp salt
  
• 4 Tbsp butter
  
• 1/4 tsp almond extract
  
• 1/8 tsp red food coloring
  






Instructions



1. On a lightly floured surface, roll out about two-thirds of the pastry into a 12-inch circle. Fit into the pie plate. Refrigerate along with the remaining pastry until ready to use.
   
   
2. Make the cherry filling: Drain the cherries, reserving 1-1/2 cups liquid. In a medium saucepan, combine the sugar, cornstarch, cinnamon and salt. Gradually stir in the reserved liquid. Bring to a boil, stirring constantly. Boil 1 minute. Remove saucepan from heat. Add butter, almond extract, food coloring and drained cherries. Stir the mixture gently, just until combined. Set aside to cool slightly.
   
   
3. Preheat oven to 425 degrees (F). Roll out the remaining pastry into a circle slightly larger than the top of the pie plate. Pour cherry filling into the pie shell. Top with pastry, trim excess and crimp edges decoratively. Bake 30 to 35 minutes.