Prep Time 45 min
Cook Time 50 Min
Servings 8
Difficulty Moderate

Ingredients

  • CRUST
  • Double Crust
  • 1/8 tsp. almond extract
  • FILLING
  • 5 or more cups frozen pitted red tart cherries (reserve juice-see directions)
  • 1 cup sugar
  • 2 tbsps. plus 1 1/2 teaspoons cornstarch
  • 1/8 tsp. salt
  • 1 tbsp. butter
  • 1/8 tsp. almond extract
  • 4 drops red food coloring

Directions

  • Step 1

    PREPARE recipe for double crust pie, adding almond extract to water. Roll out dough for bottom crust and place in 9-inch pie plate according to recipe directions.

  • Step 2

    ROLL remaining dough; cut into 1/2 to 3/4-inch strips for lattice top. Chill strips.

  • Step 3

    HEAT oven to 425°F. Thaw and drain, in large strainer over bowl, enough cherries to yield 4 cups fruit and 1 cup juice. Combine sugar, cornstarch and salt in medium saucepan. Stir in 1 cup cherry juice gradually, until smooth. Cook and stir until thickened and clear.

  • Step 4

    STIR in butter, almond extract and food coloring. Cool. Stir in cherries. Spoon into unbaked pie crust. Moisten pastry edge with water.

  • Step 5

    WEAVE strips of dough over filling to form lattice crust, extending ends of strips beyond edge of bottom crust. Trim ends of strips even with outer edge of bottom crust. Lift edge of bottom crust; fold over ends of strips. Crimp edge. Cover edge with foil to prevent overbrowning.

  • Step 6

    BAKE 30 minutes. Remove foil. Return to oven; bake an additional 10 minutes. Remove to cooling rack to cool.

Serving size
(1 slice, 1/8 of pie)

  • Calories 440
  • Calories from Fat180g
  • Total Fat 20g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 340mg
  • Potassium 0mg
  • Total Carbohydrates 62g
  • Dietary Fiber 2g
  • Sugars 34g
  • 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