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Cherry Almond Pie

I love trying new recipes for Christmas, but my husband can't get enough of the traditional classics-like this cherry pie.

6-8 ServingsPrep: 40 min. Bake: 35 min. + cooling

Ingredients

2 cans (14 ounces each) pitted tart cherries
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
2 tablespoons butter
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, lightly beaten
Additional sugar

Directions

Drain cherries, reserving 1 cup juice. Set cherries aside. In a large
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 the
butter, extracts and food coloring if desired. Fold in cherries.
Cool slightly.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
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.

2 of 2

Cherry Almond Pie (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 424 calories, 18 g fat (8 g saturated fat), 44 mg cholesterol, 271 mg sodium, 64 g carbohydrate, trace fiber, 3 g protein.