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Michele's Cherry Pie



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Cherry Pie on Checkered Cloth
Cherry Pie on Checkered Cloth
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Michele's Cherry Pie

Since I am a serious cherry pie fan, I bake this
scrumptious pie in a 10-inch deep dish pie plate.

Pastry for a two-crust pie
Three 1-pound cans tart red cherries
packed in water
1/2 cups sugar
4 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons butter
1/4 teaspoon almond extract
1/8 teaspoon red food coloring

On a lightly floured surface, roll out about 2/3 of the pastry into
a 12-inch circle. Fit into the pie plate. Refrigerate along with the
remaining pastry until ready to use.

Make the cherry filling: Drain the cherries, reserving 1 1/2 cups
liquid. In a medium saucepan, combine the sugar, cornstarch,
cinnamon and salt. Gradually stir in the reserved liquid. Bring to a
boil, stirring constantly. Boil 1 minute. Remove saucepan from heat.
Add butter, almond extract, food coloring and drained cherries. Stir
the mixture gently, just until combined. Set aside to cool slightly.

Preheat oven to 425 degrees F. Roll out the remaining pastry into a
circle slightly larger than the top of the pie plate. Pour cherry filling
into the pie shell. Top with pastry, trim excess and crimp edges
decoratively. Bake 30 to 35 minutes.

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