All American Cherry Pie
My Mom said I make the best Cherry Pie she ever tasted! Thanks Mom!
2 one pound bags of frozen tart red cherries or 4 cups fresh cherries
1 1/4 cups white sugar
12 teaspoons corn starch
1 Tablespoon butter
1/4 teaspoon almond extract
Preheat the oven to 375 degrees Place the thawed cherries, sugar, and cornstarch in a medium-sized non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries' juices. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Allow the filling to cool to lukewarm.
Pour the filling into the pie shell. Cover with top crust, crimp the edges to seal, and cut vents for steam.
Bake in a preheated 375 degree oven on a baking tray for 45 to 55 minutes, or until the crust is golden brown. Allow to cool for several hours before slicing.
Note: If you use frozen cherries make sure you thaw them, if you don't you will be stirring for an hour! Preheat a cookie sheet to use on the bottom rack to catch the cherry juice if it overflows.
My Mom said this was the best cherry pie she ever tasted!
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