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Cherry Pie




Source of Recipe


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List of Ingredients




2 deep dish pie shells
2 (16 oz.) cans tart sour cherries with juice
3 T. cornstarch
1/4 c. granulated sugar replacement
1/4 t. almond extract
dash salt
red food coloring


Recipe



Drain cherries, reserve 1/2 cup of cherry juice. Combine reserved cherry juice, cornstarch, sugar replacement, almond extract and salt in saucepan. Cook and stir over medium heat until slightly thickened, though the mixture will not be clear. Add a few drops of red food color, fold in cherries and allow filling to rest while preparing pie shells.

Place one shell in pie plate, securing dough to plate by pressing edge with tongs of a wet fork. Cut away excess. Cut second pie shell into 8 heart shaped designs with cookie cutter. Prick with fork. Pour cherry filling into pie shell. Arrange hearts evenly on top of cherry filling. Bake at 425 degrees for 40 to 50 minutes or till crust is browned.