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Cherry Almond Pie
| 1 (20-Ounce) can pitted sour cherries |
| 3/4 Cup white sugar |
| 1/3 Cup all-purpose flour |
| 1/8 Teaspoon salt |
| 2 Tablespoons unsalted butter |
| 1/2 Teaspoon almond extract |
| Pastry for 2-crust 9-inch pie |
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- Drain cherries, reserving 1 cup liquid.
- Over medium heat, in a saucepan combine sugar, flour and salt. Stir in cherry juices and bring to a boil, stirring constantly. Immediately reduce heat and simmer for 5-8 minutes until thickened.
- When mixture is thickened, mix in butter, almond extract and cherries. Cool filling completely.
- Place a large baking sheet in the oven and preheat oven to 425 degrees F. Line 9-inch pie pan with pastry and trim edge, leaving a ½-inch overhang.
- Spoon cooled cherry filling into shell. Drape second pastry round over filled pie shell. Trim edges, leaving a ½-inch overhang. Press edges together and pinch/crimp decoratively to seal. Cut slits in pastry with a small sharp knife to allow steam to escape.
- Bake pie, on hot baking sheet, in preheated oven for about 30 - 40 minutes or until filling bubbles though vents and pastry is golden brown. Cool pie to room temperature on a rack about 4 hours.
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