Cherry Pie I.E.S.Jjgf65A

* Exported from MasterCook *

CHERRY PIE I.E.S.JJGF65A

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Desserts
Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PHILLY.INQUIRER-----
1 cup SUGAR
1/4 teaspoon ALMOND EXTRACT
2 tablespoons OR 3 CORNSTARCH
4 DROPS RED FOOD COLORING
1/8 teaspoon SALT
RED TART CHERRIES -- PITTED
THAWED
1 cup JUICE DRAINED FROM
CHERRIES DRAINED -- JUICE SAVED
1 tablespoon BUTTER
1 TWO 9" PIE CRUSTS
5 cups FROZEN UNSWEATENED

PREHEAT OVEN TO 425 DEGREES.IF CHERRIES ARE EXTREMELY WELL DEFROSTED AND
DRAINED,USE TWO TABLESPOONS CORNSTARCH;IF THE STILL HAVE A HIGH MOISTU CONTENT
USE THREE TABLESPOONS CORNSTARCH.IN A MEDIUM SAUCE PAN COMBINE SUGAR,CORNSTARCH
AND SALT UNTIL WELL MIXED AND LUMP FREE.ADD CHERRY JUICE GRADUALLY,STIRRING
UNTIL SMOOTH.COOK OVER MEDIUM HEAT AND STIR UNTIL THICK AND CLEAR.STIR IN
BUTTER,ALMOND EXTRACT,AND RED FOOD COLOR.COOL TEN MINUTES.GENTLY TOSS IN
CHERRIES TO COAT.SPOON INTO UNBAKED PIE SHELL.ADD VENTED TOP PASTRY OR LATICE
STRIPS.FLUTE EDGES AND COVER FLUTED EDGES WITH FOIL STRIPS.BAKED FOR THIRY
MINUTES.REMOVE FOIL.RETURN TO OVEN FOR 10 MORE MINUTES.CHECK FILLING TO MAKE
SURE IT IS SIMMERING.REMOVE FROM OVEN.COOL O RACK.MAKES ONE 9" PIE.

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