Almond Cherry Pie

11 ingredients
3 steps

Ingredients

  • 2 cans (14 ounces each) pitted tart cherries
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 2 tablespoons butter
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon red food coloring, optional
  • Pastry for double-crust pie (9 inches)
  • 1 egg yolk, lightly beaten
  • Additional sugar

Directions

  1. 1
    Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and salt; gradually stir in reserved cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, extracts and food coloring if desired. Fold in cherries. Cool slightly.
  2. 2
    Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Pour filling into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush lattice top with egg yolk. Sprinkle with additional sugar.
  3. 3
    Cover edges loosely with foil. Bake at 425° for 15 minutes. Remove foil. Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack.

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