Cherry Pie

1. 1

   Drain cherries; reserve 3/4 cup juice.

2. 2

   Combine sugar, cornstarch and a dash of salt in a saucepan.

3. 3

   Stir in reserved juice from cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils.

4. 4

   Add cherries, butter, almond extract and red food coloring.

5. 5

   Pour into prepared pie crust. Cover with top crust; trim and flute edges.

6. 6

   Cut several steam vents near center of pie.

7. 7

   Bake at 425u00b0 for about 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.