Cherry Pie IV
(from rosie’s recipe box)
2 one pound bags of frozen, tart, red cherries (Let thaw before cooking or you’ll be stirring for an hour!. I also added an extra 1/2 tbls. of cornstarch as the frozen berries were giving off a ton of liquid.
- 2 pounds sour cherries, pitted
- 1 1/8 cups white sugar
- 3 1/2 tablespoons cornstarch
- 1 tablespoon butter
- 1/4 teaspoon almond extract
Preheat oven to 375 degrees F (190 degrees C.) In a saucepan, combine cherries, sugar and cornstarch. Let sit for about 10 minutes. Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer for 5 minutes or until the juices thicken and become translucent. Remove from heat and stir in the butter and almond extract. Mix thoroughly and pour into pie shell. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 45 to 55 minutes, or until crust is golden brown.