*  Exported from  MasterCook  *
 
                                 CHERRY PIE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies                             Desserts
                 Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -IRWIN SOLOMON   (JJGF65A)
                         -----PHILLY.INQUIRER-----
    1      cup           SUGAR
      1/4  teaspoon      ALMOND EXTRACT
    2      tablespoons   OR 3 CORNSTARCH
    4                    DROPS RED FOOD COLORING
      1/8  teaspoon      SALT
                         RED TART CHERRIES -- PITTED
                         THAWED
    1      cup           JUICE DRAINED FROM
                         CHERRIES DRAINED -- JUICE SAVED
    1      tablespoon    BUTTER
    1                    TWO 9″ PIE CRUSTS
    5      F             OZEN UNSWEATENED PREHEAT OVEN
 
 DEGREES.IF CHERRIES ARE EXTREMELY WELL DEFROSTED  AND DRAINED,USE TWO TABLESPOONS
CORNSTARCH;IF THE STILL HAVE A HIGH MOISTU CONTENT USE THREE TABLESPOONS
CORNSTARCH.IN A MEDIUM SAUCE PAN COMBINE SUGAR,CORNSTARCH AND SALT UNTIL WELL
MIXED AND LUMP FREE.ADD CHERRY JUICE GRADUALLY,STIRRING UNTIL SMOOTH.COOK OVER
MEDIUM HEAT AND STIR UNTIL THICK AND CLEAR.STIR IN BUTTER,ALMOND EXTRACT,AND RED
FOOD COLOR.COOL TEN MINUTES.GENTLY TOSS IN CHERRIES TO COAT.SPOON INTO UNBAKED
PIE SHELL.ADD VENTED TOP PASTRY OR LATICE STRIPS.FLUTE EDGES AND COVER FLUTED
EDGES WITH FOIL STRIPS.BAKED FOR THIRY MINUTES.REMOVE FOIL.RETURN TO OVEN FOR 10
MORE MINUTES.CHECK FILLING TO MAKE SURE IT IS SIMMERING.REMOVE FROM OVEN.COOL O
RACK.MAKES ONE 9″ PIE.
 
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