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Cherry Almond Pie
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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
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
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |