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This recipe for CHERRY PIE, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Burgess
Added: Saturday, August 1, 2009


Pastry for 2-crust 9-inch pie

Cherry Filling
2 cans (1-pound size) tart red cherries, packed in water
1 cup sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon butter
1/8 teaspoon almond extract
1/8 teaspoon red food coloring

Drain the cherries, reserving 3/4 cup of the liquid.

In medium saucepan, combine sugar, cornstarch, cinnamon and salt.

Gradually stir in reserved liquid. Bring to boil, stirring constantly; boil one minute. Remove saucepan from heat.

Add butter, almond extract, food color and cherries; stir gently just until combined set aside to cool slightly.

Pour cherry filling into pie shell. Arrange pastry strips across filing to make a lattice; press ends of strips to rim of shell. Fold overhand of lower crust over ends of strips and crimp decoratively.

Bake at 425 for 15 minutes; reduce to 350 and cook for 35 minutes.

Personal Notes:
Personal Notes:
Granddad's favorite fruit pie was cherry.




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