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Makes One 9-inch Pie 8 ServingsFILLING 1 bag (20 ounces) frozen dry pack pitted red tart cherries (4 cups) 1 -1/2 cups sugar, divided 1/3 cup cornstarch 1/8 teaspoon salt 1/2 cup reserved cherry juice 1/2 cup raspberry juice blend or cocktail 1 tablespoon butter or margarine 1/2 teaspoon red food color (optional) 1/4 teaspoon almond extract 9-inch Classic CRISCO Double Crust TOPPING Sugar For filling, thaw and thoroughly drain cherries, reserving juice. For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 375ºF. Combine 3/4 cup sugar, cornstarch and salt in medium saucepan. Add 1/2 cup reserved cherry juice and raspberry juice. Cook and stir on medium heat until mixture is thickened and smooth. Remove from heat. Add remaining 3/4 cup sugar, butter, food color, almond extract and cherries. Stir until sugar is dissolved. Spoon into unbaked pie crust. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape. Cover edge with foil to prevent overbrowning. For topping, sprinkle lightly with sugar. Bake at 375ºF for 50 to 60 minutes or until filling in center is bubbly and crust is golden brown. Serve warm or at room temperature. Note: A woven lattice top can be made for top crust, if desired. |
