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Michigan Cherry Pie Recipe

Pastry for 9" double crust pie
4 drops almond extract


1. For Crust: Prepare crust adding 4 drops almond extract to water. Press bottom crust into 9 inch pie plate leaving overhang. Don't bake. Heat oven to 425 degrees. 2. For Filling: Thaw and drain in large stainer over bowl, sufficient cherries to yield 4 c. fruit and 1 c. of juice. Combine sugar, cornstarch and salt in medium saucepan. Stir in reserved 1 c. cherry juice gradually, till smooth. Cook and stir till thickened and clear. Stir in butter, 1/8 tsp. almond extract and food color. Cold. Stir in cherries. Spoon into unbaked pie crust. 3. Cover pie with women lattice top. Flute high. Cover edge with foil to prevent overbrowning. Bake at 425 degrees for 30 min. Remove foil. Return to oven for 10 min. Cold till barely hot or possibly to room temperature before serving.

Source: cookeatshare.com