Double Cherry Pie

1. 1

   Drain cherries, reserving 1 cup juice. Set cherries aside. In a small saucepan, combine dried cherries and reserved juice. Bring to a boil; let stand for 5 minutes. Drain and set aside to cool.

2. 2

   In a large bowl, combine the tart cherries, dried cherries and extract. In a small bowl, combine the sugar, cornstarch, salt and nutmeg. Add to cherry mixture; toss to coat.

3. 3

   Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edges. Pour filling into crust. Dot with butter.

4. 4

   Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 375u00b0 for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning, if necessary. Cool on a wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.