Cherry Pie

* Exported from MasterCook *

CHERRY PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
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.

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