Cherry Pie Recipe
Ingredients
| Pastry for two-crust pie - 1 | ||
| Red tart pitted cherries - 2 No. 2 cans | ||
| Cornstarch | 4 Tablespoon | |
| Sugar | 1 Cup (16 tbs) | |
| Nutmeg | 1/8 Teaspoon | |
| Allspice | 1/8 Teaspoon | |
| Lemon peel | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Butter/Margarine | 1 Tablespoon | |
| Almond extract | 1/2 Teaspoon | |
Directions
GETTING READY
1 Preheat the oven to 425°Fahrenheit
2 Line a 9-inch pie plate with pastry.
3 Thoroughly drain the cherries, reserving the juice.
MAKING
4 In a pan, mix cornstarch with 1/2 cup of the cherry juice.
5 Bring to a boil and cook, stirring constantly, until thick and clear.
6 Remove from the heat.
7 Stir in sugar, nutmeg, allspice, lemon peel, salt, butter and extract.
8 Mix well.
9 Gradually, mix in cherries avoid crushing them.
10 Fill the pie shell, with the mixture.
11 Prepare lattice top and a stand-up fluted rim.
12 Bake in the oven for 35 minutes.
SERVING
12 Serve as desired.
1 Preheat the oven to 425°Fahrenheit
2 Line a 9-inch pie plate with pastry.
3 Thoroughly drain the cherries, reserving the juice.
MAKING
4 In a pan, mix cornstarch with 1/2 cup of the cherry juice.
5 Bring to a boil and cook, stirring constantly, until thick and clear.
6 Remove from the heat.
7 Stir in sugar, nutmeg, allspice, lemon peel, salt, butter and extract.
8 Mix well.
9 Gradually, mix in cherries avoid crushing them.
10 Fill the pie shell, with the mixture.
11 Prepare lattice top and a stand-up fluted rim.
12 Bake in the oven for 35 minutes.
SERVING
12 Serve as desired.
Chef
