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Sweet Glazed Cherry Pie

Source of Recipe


Better Homes & Gardens, July 2001



List of Ingredients



• ½ cup granulated sugar
  
• 3 Tbsp cornstarch
  
• 1 (16-ounce) package frozen unsweetened pitted dark sweet cherries
  
• ½ tsp vanilla
  
• 1 purchased or homemade pastry for 2-crust (9-inch) pie
  
• ¾ cup sliced almonds, toasted
  
• 1 (21-ounce) can cherry pie filling
  
• ¼ cup sifted powdered sugar
  
• 1 to 1½ tsp milk
  






Instructions



1. In a bowl, stir together granulated sugar and cornstarch. Add frozen cherries and vanilla. Toss. Let stand at room temperature for 1 hour or until a syrup forms; stir occasionally.
   
   
2. Preheat oven to 375° F. Prepare pastry on a lightly floured surface, roll half of the pastry into a 12-inch circle. Line a 9-inch pie plate with pastry. Place ½ cup of the almonds in bottom of pastry-lined pie plate. Stir sweet cherry mixture; spoon on top of almonds. Spoon cherry pie filling over sweet cherry mixture; spread evenly. Trim bottom pastry to edge of pie plate. For top crust, roll remaining pastry into a 12-inch circle. Cut slits in top crust. Place on filling; trim ½-inch beyond edge of pie plate. Fold top pastry under bottom pastry; seal. Flute edge; cover edge with foil to prevent overbrowning.
   
   
3. Bake for 50 minutes. Remove foil. Bake about 30 minutes more, or until top is golden brown and filling is bubbly. Remove from oven; cool on a wire rack 1 to 1½ hours. Stir together powdered sugar and enough milk to make of drizzling consistency. Drizzle over pie. Sprinkle remaining almonds on top of pie. Cool completely.
   
   Makes 8 servings.