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Cherry Almond Pie
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
Ingredients
- 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)
Directions
- 1. 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.
- 2. 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.
Nutrition Facts
1 slice: 436 calories, 16g fat (7g saturated fat), 14mg cholesterol, 242mg sodium, 73g carbohydrate (43g sugars, 1g fiber), 3g protein.
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