My husband loves fruit pies. I'm move of a fan of cold pies (which you've probably noticed given that almost every pie recipe I've posted thus far has been a cold pie), but every now and then I'll throw him a bone and make a cherry or apple pie, which are my favorite fruit pies. I got my cherry pie recipe from here, but naturally, I've changed it up a bit.
Ingredients:
- 2 uncooked 9 inch pie shells
- 3 cans of tart cherries
- 1/2 cup sugar
- 3 tablespoons corn starch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon almond extract
- 1/4 teaspoon lemon extract
Preheat oven to 400 degrees. Drain the cherries and reserve the juice from 1.5 cans. In a saucepan mix together the cherry juice, sugar, corn starch, cinnamon, almond extract, and lemon extract on medium heat. Whisk continuously until the mixture thickens, about 15 minutes. Remove from heat and gently fold in the cherries. Pour into the pie shell and add top crust. Bake for 30-40 minutes. Let cool before serving.
