Prize-Winning Cherry Pie

---------- Recipe via Meal-Master (tm) v8.05

Title: Prize-Winning Cherry Pie
Categories: Pies
Yield: 8 servings

1 c Sugar
3 tb Cornstarch
1/4 ts Salt
2/3 c Grenadine syrup
2 pk Frozen cherries (16-oz);
-thawed
1/2 ts Almond extract
2 tb Butter or margarine
Double crust pastry
; see recipe for
For double crust 9 inch
2 ts Milk
Substitute:
2 lb Fresh cherries; pitted
1/4 c Cornstarch

Recipe by: Southern Living
Preparation Time: 0:20
Combine sugar, cornstarch, and salt in a medium saucepan;
stir mixture to remove lumps. Stir grenadine syrup into
sugar mixture. Cook over medium heat until smooth,
stirring constantly. Add cherries; simmer until liquid is
thickened and transparent (about 4 minutes), stirring
gently once or twice. Add almond extract and butter,
stirring until butter melts; cool. Roll out half of pastry
to 1/8-inch thickness on a lightly floured surface. Place
in a 9-inch deep-dish pieplate; trim off excess pastry
along edges. Pour cooled cherry mixture into pastry shell.
Roll remaining pastry to 1/8-inch thickness; transfer to
top of pie. Trim off excess pastry along edges. Fold edges
under and flute. Cut slits in top crust for steam to
escape. Brush top of pastry shell lightly with milk. Bake
at 400 degrees for 55 minutes or until golden brown. Cool
pie before serving. Yield: one 9-inch pie.

NOTE: Two pounds fresh cherries, pitted, may be
substituted for 2 (16-ounce) packages frozen cherries; use
1/4 cup cornstarch instead of 3 tablespoons.

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