Another family favorite. I still make my own crust, so time consuming. This year made cut-outs from the left over pie crust dough to add some festivity.
Ingredients:
- 2 cans Oregon Fruit Red Tart Cherries packed in water, drained, reserving juice from one can
- 3 tablespoons cornstarch
- 3/4 cup sugar
- 1/4 teaspoon almond extract
- 2- 10" Pie Crust (blog: 1/4/2014)
Directions:
Preheat oven to 400-degrees.
Whisk together cornstarch and sugar in a saucepan. Mix in reserved juice and cook over medium heat whisking often until thickened and clear. Remove from heat. Add almond extract. Set aside for 10 - 15 minutes and then add the drained cherries.
Line a 10-inch glass pie pan with one crust. Add the filling. Top with the other crust and flute edges together. Vent crust. Brush the entire top with milk. This allows for even browning. Sprinkle 1 tablespoon sugar evenly over the top.
Bake for 35-40 minutes until golden brown.
Cool completely before slicing.
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