Michigan Cherry Pie Recipe

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   1.

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   For Crust: Prepare crust adding 4 drops almond extract to water.

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   Press bottom crust into 9 inch pie plate leaving overhang.

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   Don't bake.

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   Heat oven to 425 degrees.

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   2.

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   For Filling: Thaw and drain in large stainer over bowl, sufficient cherries to yield 4 c. fruit and 1 c. of juice.

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   Combine sugar, cornstarch and salt in medium saucepan.

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   Stir in reserved 1 c. cherry juice gradually, till smooth.

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    Cook and stir till thickened and clear.

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    Stir in butter, 1/8 tsp.

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    almond extract and food color.

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    Cold.

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    Stir in cherries.

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    Spoon into unbaked pie crust.

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    3.

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    Cover pie with women lattice top.

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    Flute high.

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    Cover edge with foil to prevent overbrowning.

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    Bake at 425 degrees for 30 min.

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    Remove foil.

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    Return to oven for 10 min.

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    Cold till barely hot or possibly to room temperature before serving.

No additional tips available.