HOME MADE CHERRY PIE
I used to use canned cherry pie filling until I found this recipe. I believe it came from an old Southern Living cook book. It is perfect! And better than any pie filling from a can! I like the basket weave crust a little better than the basic crust on top, you could also mix some butter, sugar and flour and do a crumb topping,...
Provided by Amy H.
Categories Other Desserts
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Combine 3/4 cup sugar, cornstarch, and cinnamon in medium saucepan; stir mixture to remove lumps. Stir water into sugar mixture. Cook over medium heat, stirring constantly until smooth and thickened. Remove from heat; stir in cherries, 1/2 cup sugar, butter, almond extract and food coloring. Add more food coloring if its not red enough.
- 2. Line 9-inch pie plate with half of the pastry. Pour cherry mixture into the pastry shell. Cover with top crust. Trim edges of pastry; seal and crimp edges. Cut slits in top of crust for steam to escape. Bake at 425 degrees for 45 to 55 minutes or until golden brown. Yield one 9-inch pie.
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