Love a warm cherry pie with vanilla ice cream. Serves 8 Total Time: 1 hour 15 minutes
2 cans (16oz each) sour pitted cherries
1 1/2 cups cherry juice, drained from the cherries
1 1/2 cups sugar
1/4 teaspoon salt
3 1/2 tablespoons cornstarch
2 tablespoons butter
1/2 teaspoon almond extract
1 unbaked 9” pie shell and 1 top crust
1 1/2 tablespoons sugar for top of pie.
Preheat oven 400F.
Drain juice from the cherries and measure out 1 1/2 cups juice. Sift sugar, salt and cornstarch: mix with juice. Place mixture in the top of a double boiler and cook 5 minutes to thicken. Stir to prevent sticking. Add the butter and the almond extract. Remove from the heat and add the cherries. Pour the mixture into the pie shell. Cut the top crust into strips and create a lattice effect across the top of the pie. Sprinkle the top with 1 1/2 tablespoons of sugar. Bake at 400F for 45 minutes. Yum Yum!