Cherry Pie

1. 1

   Preheat oven to 425 degrees.

2. 2

   Drain the cherries and pour the liquid into a saucepan.

3. 3

   Add the cornstarch, sugar and salt and mix well.

4. 4

   Cook over medium-high heat, stirring constantly, until the mixture is thickened and clear, about 4-5 minutes.

5. 5

   Add the cherries, lemon juice and almond extract.

6. 6

   Remove from the heat and allow it to cool slightly.

7. 7

   Fill one frozen pie shell with the cherry mixture.

8. 8

   Cover with the other pie shell and allow to thaw for about 20 minutes, or until soft enough to crimp the edges without breaking.

9. 9

   Note: I do like to use about 1 T half-and-half or milk in a cup and brush on the top of the pie crust and then sprinkle with a little bit of sugar.

10. 10

    Bake the pie for 10 minutes; reduce temperature to 375 and bake for about 30-35 minutes more or until the crust is golden brown.

11. 11

    Cover the edges of the crust with foil to prevent excessive browning.

No additional tips available.