• 4 Cups pitted tart red cherries
  • 1 Cup Water
  • 1 1/2 Cup Sugar
  • 1/3 Cup Cornstarch
  • Dash of Salt
  • 1 Tablespoon butter
  • 3 or 4 Drops Almond Extract
  • 10 Drops of red food coloring (optional)
  • Double Pie Crust


In a medium saucepan combine 3/4 cup of the sugar, the cornstarch, and salt; stir in water. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in the remaining 3/4 cup sugar, cherries, butter, and almond extract. If desired, stir in food coloring. Let stand while preparing pastry.

Prepare and roll out pastry. Line a 9″ pie plate with half of the pastry. Trim to 1/2″ beyond the edge of the pie plate. turn cherry filling into a pastry-lined pie plate. cut the remaining pastry in 1/2″ wide strips. Weave strips atop filling to make lattice crust; flute edge. Brush top of the pastry with some milk and sprinkle with sugar, if desired. To prevent over-browning, cover the edge of the pie with foil. Bake in 375F oven for 25 minutes.

Remove foil; bake for 25 to 30 minutes more or till crust is golden.

Cool pie on the rack before serving.

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