| MICHIGAN CHERRY PIE |
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Makes One 9-inch Pie 8 Servings Crust 9 -inch Classic CRISCO Double Crust 4 drops almond extract Filling 5 or more cups frozen dry pack pitted red tart cherries 1 cup reserved cherry juice 1 cup sugar 2 tablespoons plus 1-1/2 teaspoons cornstarch 1/8 teaspoon salt 1 tablespoon butter or margarine 1/8 teaspoon almond extract 4 drops red food color For crust, prepare adding 4 drops almond extract to water. Press bottom crust into 9-inch pie plate leaving overhang. Do not bake. Heat oven to 425ºF. For filling, thaw and drain, in large strainer over bowl, enough cherries to yield 4 cups fruit and 1 cup juice. Combine sugar, cornstarch and salt in medium saucepan. Stir in reserved 1 cup cherry juice gradually, until smooth. Cook and stir until thickened and clear. Stir in butter, 1/8 teaspoon almond extract and food color. Cool. Stir in cherries. Spoon into unbaked pie crust. Cover pie with woven lattice top. Flute high. Cover edge with foil to prevent overbrowning. Bake at 425ºF for 30 minutes. Remove foil. Return to oven for 10 minutes. Cool until barely warm or to room temperature before serving. |
