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Fresh Cherry Pie

This ruby-red treat is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too.—Josie Bochek, Sturgeon Bay, Wisconsin

8 ServingsPrep: 25 min. Bake: 55 min. + cooling

Ingredients

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

Directions

In a large saucepan, combine sugar and cornstarch; gradually stir in
cherry juice until smooth. Bring to a boil; cook and stir for 2
minutes or until thickened. Remove from the heat. Add the cherries,
cinnamon, nutmeg and extract; set aside.
In a large bowl, combine flour and salt; cut in shortening until
crumbly. Gradually add cold water, tossing with a fork until a ball
forms. Divide pastry in half so that one ball is slightly larger
than the other.
On a lightly floured surface, roll out larger ball to fit a 9-in. pie

2 of 2

Fresh Cherry Pie (continued)

Directions (continued)

plate. Transfer pastry to pie plate; trim even with edge of plate.
Add filling. Roll out remaining pastry; make a lattice crust. Trim,
seal and flute edges.
Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50
minutes longer or until crust is golden brown. Cool on a wire rack.
Yield: 8 servings.

Nutrition Facts: 1 serving (1 slice) equals 457 calories, 17 g fat (4 g saturated fat), 0 cholesterol, 153 mg sodium, 73 g carbohydrate, 2 g fiber, 4 g protein.