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Cherry Pie
Cherry Pie is at its very best when made with fresh cherries. Fill your house with the aroma baking Cherry Pie. It's guaranteed to be eaten in a flash!
Cherry Pie
4 cups fresh cherries, pitted
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 teaspoon almond extract (optional)
Your favorite pie crust recipe for a 2-crust pie
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle
Place cherries in a medium saucepan over heat. Cover and cook for a few minutes, until cherries have lost considerable juice. Remove from heat. In a small bowl, mix sugar and cornstarch. Add the mixture to cherries and mix well. Add the almond extract, if desired, and stir. Return the pan to heat and cook over low heat until the mixture is thickened, stirring frequently. Remove from heat and cool. If the mixture is too thick, add a little water; if it is too thin, add a little cornstarch. Preheat oven to 375 degrees F. Make your favorite pie crust and roll out to fit an 8- or 9-inch pie pan. Pour the cooled cherry mixture into the bottom crust. Dot with butter. Moisten the edge of the bottom crust and place the top crust on. Pinch the edges of the crusts together gently. Flute the edges. Make a slit in the top crust so steam can escape. Sprinkle with sugar. Bake about 50 minutes. Remove from oven and place on a rack to cool.
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