Prep Time 25 min
Cook Time 55 Min
Servings 8 servings
Difficulty Moderate

Ingredients

  • 1 Double-Crust
  • 3 (14.5 ounce) cans pitted red tart cherries or red sour cherries in water
  • 3/4 cup sugar
  • 1/3 cup cornstarch
  • 1/2 tsp. salt
  • 2 tbsps. butter
  • 1/2 tsp. almond extract

Directions

  • Step 1

    PREPARE Double-Crust Pie Crust recipe as directed. Chill dough until ready to use. Heat oven to 400°F.

  • Step 2

    DRAIN cherries, reserving 2/3 cup of the cherry juice.

  • Step 3

    COMBINE reserved cherry juice, sugar, cornstarch and salt in medium saucepan. Whisk until cornstarch is dissolved.

  • Step 4

    COOK over medium-high heat, stirring frequently, until mixture comes to a boil. Cook 1 minute longer, stirring constantly. Remove from heat. Stir in butter and almond extract, until butter is melted. Stir in cherries. Set aside.

  • Step 5

    ROLL out bottom crust; line 9-inch pie plate with crust. Spoon filling into unbaked pie crust.

  • Step 6

    ROLL out top crust into a 12-inch circle. Cut into 11 strips, each about 1-inch wide. Lay 6 strips across top of pie, about 1-inch apart. Weave remaining strips, one at a time, perpendicularly across top of pie to create a lattice top. Press edges together to seal. Flute edge, as desired.

  • Step 7

    BAKE 50 minutes or until filling is bubbly around the edges and crust is golden brown. Cool completely on wire rack.

Serving size
(1/8 of recipe)

  • Calories 410
  • Calories from Fat180g
  • Total Fat 20g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 10mg
  • Sodium 340mg
  • Potassium 0mg
  • Total Carbohydrates 54g
  • Dietary Fiber 2g
  • Sugars 25g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet