This cherry pie uses tart cherries packed in water, so it has a fuller flavor than traditional cherry pie filling does.
Course: Dessert
Keyword: cherry pie
Ingredients
3 14.5-ouncecans pitted dark cherries in water
4tablespoonscornstarch
1 1/4cupssugar
1/8teaspoonsalt
1/2teaspoonalmond extract
2 9-inchpie crustsrefrigerated
Instructions
Combine the undrained cans of cherries along with the cornstarch, sugar, salt and almond extract in a large saucepan.
Bring the mixture to a slow simmer over medium-low heat and stir regularly for about 10 minutes until the liquid is thick.
Set aside.
Once the mixture is cooled down, preheat the oven to 425 degrees.
Roll out the bottom crust and place into a pie pan, making sure it hangs over the sides a bit for crimping.
Pour in the cherry mixture and roll out your top crust. Place it on top and either cut some vent holes or weave a lattice.
Trim and fold under the edges of the crust and crimp to seal them.
Bake for 20 minutes and then reduce the heat in the oven to 375 degrees. Bake for 30 to 40 minutes or until the crust is browned and the cherries are bubbling. (The author suggests putting a foil-lined baking sheet underneath in case it drips into your oven, which is a great idea.)
Let the pie cool for a few hours so the cherries can thicken up before you cut into it.