1½ cups sugar, divided
4 tbsp cornstarch
¾ cup juice from cherries
3 cups tart red pitted cherries (if using frozen cherries, thaw completely and drain the juice)
1 tbsp butter
¼ tsp red food coloring, optional
½ tsp almond extract
½ tsp vanilla extract
Pastry for a 2-crust 9 inch pie
1. Heat oven to 375º.
2. In saucepan mix HALF of the sugar with the cornstarch, then whisk in the cherry juice. Cook
over medium heat till thickened.
3. Add in the rest of the sugar, cherries, butter, extracts and food coloring.
4. Pour into prepared crust. Dot with additional butter, then put on top crust. Seal edges, cut slits for
5. Bake for about 55 minutes. Don't bake so long that the top crust cracks open. It should just be
bubbling around the edges but not spilling over.
**If you add all of the sugar at the beginning of the recipe then the filling will not thicken. Make sure to do
it exactly as the recipe calls for.