| CHERRY PIE WITH HONEY GLAZE |
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Makes One 9-inch Pie 8 Servings Filling 2 bags (20 ounces each) frozen dry pack pitted red tart cherries 2 cups reserved cherry juice 1 cup granulated sugar 1/2 cup firmly packed dark brown sugar 1/3 cup cornstarch 3/4 teaspoon almond extract 2 to 3 drops red food color Crust and Glaze 9-inch Classic CRISCO Double Crust 1 egg white, lightly beaten Honey For filling, thaw and drain in large strainer over bowl, enough cherries to yield about 4 cups fruit and 2 cups juice. Combine reserved juice, sugars, cornstarch, almond extract and food color in large saucepan. Cook and stir on medium heat until mixture comes to a boil. Boil 1 minute. Add cherries. Return to boiling. Boil 1 minute. Cool to room temperature. Refrigerate until cold. For crust, prepare (see Classic Crisco Crust recipe) and press bottom crust into 9-inch pie plate. Brush with some of the egg white. Spoon in filling. Heat oven to 425ºF. Cover pie with top crust. Cut slits in top crust to allow steam to escape. Brush top crust with remaining egg white. Bake at 425ºF for 10 minutes. REDUCE OVEN TEMPERATURE TO 375ºF. Cover edge with foil to prevent overbrowning. Return to oven for 30 minutes. For glaze, brush top with honey. Cool to room temperature before serving. |
