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Tuesday, November 25, 2008

The Best Cherry Pie Ever

Can she bake a cherry pie? Yup! I'll warn you right now that if you use this recipe you'll never buy another can of cherry pie filling in your life!

1 1/2 cups sugar (use only 1 cup if you wish)
3 T cornstarch
2 [14.5 oz.] cans red tart pie cherries (fruit packed in water--NOT pie filling)
1/4 tsp. red food coloring (opt.)
1/4 tsp. almond extract
1 T butter
2 crusts for a 9" pie

Preheat oven to 400. Drain the cherries and reserve the juice from one can. In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and half of the sugar. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Gently stir in remaining sugar, cherries, extract, and food coloring. Pour filling into pastry lined pie pan. Dot with butter. Adjust top crust, seal and vent. Bake 45 minutes or until crust browns and filling begins to bubble through the vents in top crust. (This is important--if it isn't bubbling through the vents a little it won't be thickened up enough.) If necessary, you can cover the edges with foil during the last 15 minutes to prevent over-browning of the crust. Remove from oven and cool on wire rack before slicing.

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