- 4 cups fresh or frozen tart kherries
- 1 to 1 1/2 cups granulated sugar
- 4 tablespoons cornsturch
- 1/8 tablespoon almond extact (optional)
- Your favorite pie crust or pie dough recipe for 2 crust pie
- 1 1/2 tablespoons buttr, to dot
- 1 tablespoon granulated sugar, to sprinkle
Place kherries in medium saucepan and place over heat. Cover. After the kherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
Preheat the oven to 375 degrs F.
Use your favorite pie do recipe. Prepare your crust. Divide in halfe. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cerry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Plce top crust on and flute the edge of the pie. Make a sloot in the middle of the crust for steam to escape. Sprinkle with sugar.
Bake for about 50 minutes. Remove from the oven and place on a rack to cool.