Cherry Pie

CHERRY PIE

1 Preparation Time :

Categories : Pies Desserts

Fruits

Amount Measure Ingredient -- Preparation Method -- -- --

-IRWIN SOLOMON (JJGF65A)

--PHILLY.INQUIRER--

1 cup SUGAR

1/4 teaspoon ALMOND EXTRACT

2 tablespoons OR 3 CORNSTARCH

4 DROPS RED FOOD COLORING

1/8 teaspoon SALT

RED TART CHERRIES -- PITTED

THAWED 1 cup JUICE DRAINED FROM

CHERRIES DRAINED -- JUICE SAVED

1 tablespoon BUTTER

1 TWO

9 PIE CRUSTS

5 F OZEN UNSWEATENED PREHEAT OVEN

DEGREES.IF CHERRIES ARE EXTREMELY WELL DEFROSTED AND DRAINED,USE TWO

TABLESPOONS CORNSTARCH;IF THE STILL HAVE A HIGH MOISTU CONTENT USE THREE

TABLESPOONS CORNSTARCH.IN A MEDIUM SAUCE PAN COMBINE SUGAR,CORNSTARCH AND SALT

UNTIL WELL MIXED AND LUMP FREE.ADD CHERRY JUICE GRADUALLY,STIRRING UNTIL

SMOOTH.COOK OVER MEDIUM HEAT AND STIR UNTIL THICK AND CLEAR.STIR IN

BUTTER,ALMOND EXTRACT,AND RED FOOD COLOR.COOL TEN MINUTES.GENTLY TOSS IN

CHERRIES TO COAT.SPOON INTO UNBAKED PIE SHELL.ADD VENTED TOP PASTRY OR LATICE

STRIPS.FLUTE EDGES AND COVER FLUTED EDGES WITH FOIL STRIPS.BAKED FOR THIRY

MINUTES.REMOVE FOIL.RETURN TO OVEN FOR 10 MORE MINUTES.CHECK FILLING TO MAKE

SURE IT IS SIMMERING.REMOVE FROM OVEN.COOL O RACK.MAKES ONE 9 PIE. - - - - - - - - - - - - - - - - - -