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More Pie Recipes



2-16oz cans of pitted, tart, sour cherries (packed in water, not syrup)(4-cups)
1 1/2-cups sugar
1/3-cup cornstarch
1-tbsp butter or margarine
3-4 drops almond extract
Dash of salt
Milk and sugar to coat pie top
1-double crust pastry recipe

Drain cherries and reserve 1-cup liquid
In a saucepan, combine 3/4-cup sugar, the cornstarch, and a dash of salt
Stir in reserved cherry juice
Cook and stir over medium heat until thickened and bubbly
Cook and stir one minute more
Remove from heat
Stir in remaining 3/4-cup sugar, the cherries, butter and extract
Prepare pastry and line a 9" pie plate
Fill pastry with cherry mixture
Cover with crust, seal and crimp
Brush top with milk and sprinkle with granulated sugar
Make slits in top
Cover edge of pie with foil
Bake at 375* for 25 minutes
Remove foil and bake 25-30 minutes more
Cool on wire rack before serving