Sour Cherry Pie

Prep Time: 30 minutes
Bake Time: 55 minutes
Yield: Makes 8 servings

Ingredients:

FILLING
2 (16 oz.) cans pitted red tart cherries
1 cup reserved cherry liquid
1-1/2 cups sugar, divided
1/3 cup cornstarch
1/8 tsp. salt
1 tbsp. butter or margarine
1/4 tsp. almond extract
3 to 4 drops red food color

CRUST AND GLAZE
9-inch double Classic Crisco Pie Crust
Milk
Sugar

Preparation Directions:

1. Drain cherries in large strainer over bowl, reserving 1 cup liquid. Combine 3/4 cup sugar, cornstarch and salt in medium saucepan. Stir in reserved 1 cup cherry liquid. Cook and stir on medium heat 3 to 4 minutes or until mixture thickens. Remove from heat. Stir in cherries, remaining 3/4 cup sugar, butter, almond extract and food color. Refrigerate 1 hour.

2. Heat oven to 400°F. Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Spoon in cherry filling. Roll out dough for top crust. Place on top of filling. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.

3. Brush top of pie with milk. Sprinkle with sugar. Bake for 10 minutes. REDUCE OVEN TEMPERATURE TO 350°F. Bake 40 to 45 minutes or until filling in center is bubbly and crust is golden brown.