I grew up in northern Michigan, where three generations of my family have been cherry producers. This traditional cherry pie makes a mouthwatering dessert that always gets rave reviews.—Ramona Pleva, Lincoln Park, New Jersey
- 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 375° for 45-50 minutes or until crust is golden and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Cherry Almond Pie in Taste of Home February/March 1995, p8
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