This pie uses canned sour cherries and turns out consistently wonderful every single time.
Servings: 12Prep Time: 10 min Cook Time: 55 min
Double 9″ pie crust, either homemade or store bought
1 cup sugar
3 Tbsp cornstarch
2 – 16oz. cans of tart pitted cherries
1/3 cup drained cherry juice from the canned cherries
1/2 tsp almond extract
Mix together the sugar and cornstarch in a saucepan. Add the 1/3 cup cherry juice. Bring to a boil, stirring constantly. Boil & stir for 2 min.
Remove from heat and stir in drained cherries and almond extract. Turn into prepared pie crust, cover with top crust, cut slits.
Bake at 425 for 15 minutes. Reduce heat to 350 and bake an additional 40 minutes until golden brown and juice bubbles.
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