Fresh Cherry Pie8 servings
1 1/4 cups sugar
1/3 cup corn starch
1 cup cherry juice
4 cups fresh cherries, pitted
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon almond extract
1 recipe double pie crust
In a sauce pan, combine sugar and corn starch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from heat; add cherries, cinnamon, nutmeg and extract. Place one pie crust in pie plate and pour in filling. Make a lattice crust. Seal and flute edges. Bake at 425 for 10 minutes. Reduce heat to 375 and bake 45-50 minutes longer or until golden brown. Cool on wire rack. Enjoy!
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2 comments:
So rustic and beautiful. I know that your family eats well! Thanks for sharing on Sweet Indulgences Sunday.
YUM!! I've been looking for a recipe like this. I'll be pinning this to make soon! Thanks!
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