Frosted Cherry Pie Recipe
Ingredients
| Cherries | 1 Can (10oz), sweetened | |
| Cornstarch | 4 Teaspoon | |
| Sugar | 2 Tablespoon | |
| 2 tablespoons maraschino cherry juice or 2-3 drops almond flavoring and 2 tablespoons hot water | ||
| 1-2 teaspoons lemon juice, Few drops red food coloring, Pastry for double-crust pie | ||
| 1/2 cup sifted icing sugar, Orange juice | ||
| Toasted slivered almonds | 1 /4 Cup (16 tbs) | |
Directions
Drain the cherries.
Mix the juice smoothly with the cornstarch and sugar, and cook and stir until clear.
Add maraschino juice, lemon juice, a few drops food coloring and the cherries.
Taste, and add a little more sugar if you wish.
Cool.
Spread in prepared bottom pie shell after sprinkling it lightly with flour.
Cover with top pastry, and bake at 425°F. 35â€â€40 minutes or until golden.
Cool to warm.
Mix icing sugar with a very little orange juice to form a thin glaze-type icing, and spread over the top.
Sprinkle with slivered almonds; then cool completely before serving.
Mix the juice smoothly with the cornstarch and sugar, and cook and stir until clear.
Add maraschino juice, lemon juice, a few drops food coloring and the cherries.
Taste, and add a little more sugar if you wish.
Cool.
Spread in prepared bottom pie shell after sprinkling it lightly with flour.
Cover with top pastry, and bake at 425°F. 35â€â€40 minutes or until golden.
Cool to warm.
Mix icing sugar with a very little orange juice to form a thin glaze-type icing, and spread over the top.
Sprinkle with slivered almonds; then cool completely before serving.
Chef
