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Tart Cherry Pie Recipe


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     Tart Cherry Pie

Category   Desserts - Breads
Sub Category   None
Servings   6
Preptime   1 hour 30 min

1 1/4 cup sugar
5 tbsp. cornstarch
1/4 tsp. cinnamon
3 1/2 cup tart pitted cherries and 1 cup liquid (or 2 cans - 16 oz.)
1/2 tsp. tsp. almond extract
5 drops red food coloring
Pie pastry (2-crust)
1 tbsp. butter or margarine

In saucepan, combine 3/4 cup of the sugar, the cornstarch and 3 cup of cherry liquid. Stir the liquid into the cornstarch mixture. Cook and stir over medium heat till the mixture thickens and bubbles. Add remaining sugar, almond extract, and food coloring. Stir in 3 1/2 cups cherries.
Line 9-inch pie plate with pastry. Add cherries. Pat with butter. Adjust top crust. Cut slits in the top crust.
Bake at 425 degrees for 45 to 50 minutes.
Short notes- Mix the sugar, cornstarch, and cinnamon. Add cherry juice, 3/4 cup water, and the food coloring. Boil until the liquid turns clear. Let it cool and then add cherries. Let the pie crust go to room temp. Put milk on the edges of the crust to help seal it shut.
Serving Suggestions
Serve immediately with milk.

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