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Red Cherry Pie
Ingredients:
1 1/4 c. sugar
5 Tbs. cornstarch
1/4 tsp. ground cinnamon
2 (16 oz cans) pitted tart cherries
1/2 tsp. almond extract
5 drops red food coloring
Pastry for 2 crust pie
1 Tbs. butter
1 1/4 c. sugar
5 Tbs. cornstarch
1/4 tsp. ground cinnamon
2 (16 oz cans) pitted tart cherries
1/2 tsp. almond extract
5 drops red food coloring
Pastry for 2 crust pie
1 Tbs. butter
Directions:
In saucepan, combine 3/4 c. of the sugar, the cornstarch and cinnamon. Drain cherries, reserving 1 c. liquid. Measure 3 1/2 c. cherries and set aside. stir the 1 c. cherry liquid into cornstarch mixture. Cook and stir over medium heat till mixture thickens and bubbles. Add the remaining sugar, the almond extract and food coloring. Stir in the 3 1/2 c. cherries. Line 9" pie pan with crust. Fill with cherries. Cover and bake at 350 until crust is nicely browned.
Makes 6-8 Servings
In saucepan, combine 3/4 c. of the sugar, the cornstarch and cinnamon. Drain cherries, reserving 1 c. liquid. Measure 3 1/2 c. cherries and set aside. stir the 1 c. cherry liquid into cornstarch mixture. Cook and stir over medium heat till mixture thickens and bubbles. Add the remaining sugar, the almond extract and food coloring. Stir in the 3 1/2 c. cherries. Line 9" pie pan with crust. Fill with cherries. Cover and bake at 350 until crust is nicely browned.
Makes 6-8 Servings
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