Beer makes batters better, meat more tender, and sauces more flavorful.
Red Cherry Pie
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- #48335
A sweet-tart cherry filling is nestled between two flaky pastry crusts. Perfect any time of the year. Delicious served with a scoop of vanilla ice cream.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 can (32 ounce size) pitted tart cherries
3/4 cup sugar
1/4 cup cornstarch PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/2 cup sugar
1 tablespoon butter
1/2 teaspoon almond extract
5 drops red food coloring
1 pie pastry for double-crust 9" pie
directions
Drain cherries, reserving 1 c. juice; set cherries aside.
Combine 3/4 c. sugar, cornstarch, and cinnamon in medium saucepan; stir mixture to remove lumps. Stir cherry juice into sugar mixture. Cook over medium heat, stirring constantly, until smooth and thickened.
Remove from heat; stir in cherries, 1/2 c. sugar, butter, and almond extract. Stir in food coloring.
Line 9" pie plate with half of pastry. Pour cherry mixture into pastry shell. Cover with top crust. Trim edges of pastry; seal and crimp edges. Cut slits in top of crust for steam to escape.
Bake at 425 degrees F for 45-55 minutes or until golden.
added by
timberland
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 19, 2006
Pie was easy to make -- did not require much time. Taste was excellent.