"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cherry Pie, by Karla Smith, is from Only the Best Volume II,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can 21 oz. cherry pie filling 1 can 16 oz. pitted sour cherries 1 cup sugar 2 tbsp. (heaping) corn starch 1/4 cup butter 1/2 tsp. vanilla 1/4 tsp. almond flavoring crust for two crust pie 9"
Mix sugar and corn starch. Add sour cherries and juice. Cook until thick. Add butter and remove from heat. Mix with pie filling. Add vanilla and almond flavoring. Pour in crust. Cut top crust to vent. Bake at 375º for 40 minutes or until it bubbles.
This is my mother's cherry pie recipe. Polly says it is the best cherry pie.
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