Cherry Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Never Fail Pastry
2¼ cups thawed, drained frozen cherries
1 cup cherry juice
3 Tbsp corn starch
⅛ tsp salt
⅛ tsp almond extract
⅛ tsp lemon extract
2 Tbsp butter
Red food colouring if needed
If substituting canned cherries, increase salt to ¼ tsp, and replace almond and lemon extracts with 2 tsp lemon juice.
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Directions: |
Directions:1. Heat ¾ cup of the cherry juice. Combine corn starch with the remaining ¼ cup of juice. Add to the heated juice and cook over low heat stirring constantly until thick.
2. Add the sugar slowly to the hot mixture. Allow it to come to a boil, then remove from heat.
3. Add the remaining ingredients. Let stand to cool.
4. Prepare Never Fail Pastry. Line a pie plate with half.
5. Place the cherry filling in the pie shell. Top with a lattice crust.
6. Bake at 450ºF for 10 min, then lower temperature to 350º and bake another 35 to 40 min until crust is golden. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:45 min plus 45 min baking time |
Personal
Notes: |
Personal
Notes: This is the recipe I used to win my high school's Cherry Pie contest in 1967.
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