Cherry Almond Pie
- 4 cups pitted canned or frozen tart red cherries
- 3/4 cup sugar
- 1 tablespoon butter
- Pinch salt
- 1/4 cup cornstarch
- 1/3 cup cold water
- 1/4 teaspoon almond extract
- 1/4 teaspoon red food coloring, optional
- Pastry for double-crust pie (9 inches)
- Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add the cherries, sugar, butter and salt. In a small bowl, combine cornstarch and water until smooth; stir into cherry mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the almond extract and food coloring if desired. Cool.
- Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust. Trim, seal and flute edges. Bake at 375u0b0 for 45-50 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.
cherries, sugar, butter, salt, cornstarch, cold water, almond extract, red food coloring, pastry
Taken from www.tasteofhome.com/recipes/cherry-almond-pie/ (may not work)