Cherry Almond Pie
Country Woman Christmas
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I love trying new recipes for Christmas, but my husband can't get enough of the traditional classics-like this cherry pie.
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 40 min. Bake: 35 min.
Ingredients:
- 2 cans (14 ounces each) pitted tart cherries
- 1 cup sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 2 tablespoons butter or margarine
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon red food coloring, optional
- Pastry for double-crust pie ((9 inches)
- 1 egg yolk, beaten
- Additional sugar
Directions:
Drain cherries, reserving 1 cup juice. In a saucepan, combine the sugar, cornstarch and salt; gradually stir in reserved cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter, extracts and food coloring if desired. Fold in cherries. Cool slightly.
Line a 9-in. pie plate with bottom crust; trim pastry to 1 in. beyond edge of plate. Pour filling into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush lattice top with egg yolk. Sprinkle with additional sugar. Cover edges loosely with foil. Bake at 425° for 15 minutes. Remove foil. Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack. Yield: 6-8 servings.