Cherry Pie

• 1-1/4 cups sugar
• 1/3 cup cornstarch
• 1 cup cherry juice blend
• 4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon almond extract
• PASTRY:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 5 to 7 tablespoons cold water

1. In a large saucepan, combine sugar and cornstarch; gradually stir in
2. cherry juice until smooth. Bring to a boil; cook and stir for 2
3. minutes or until thickened. Remove from the heat. Add the cherries,
4. cinnamon, nutmeg and extract; set aside.
5. In a large bowl, combine flour and salt; cut in shortening until
6. crumbly. Gradually add cold water, tossing with a fork until a ball
7. forms. Divide pastry in half so that one ball is slightly larger
8. than the other.
9. On a lightly floured surface, roll out larger ball to fit a 9-in. pie
10. Read more: http://www.tasteofhome.com/recipes/fresh-cherry-pie#ixzz36SBPJ4e1

sugar, cornstarch, cherry juice blend, tart cherries, ground cinnamon, ground nutmeg, almond extract, flour, salt, shortening, cold water

Taken from www.epicurious.com/recipes/member/views/cherry-pie-52855131 (may not work)