*  Exported from  MasterCook  *
 
                          CHERRY PIE I.E.S.JJGF65A
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies                             Desserts
                 Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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      cups          FROZEN UNSWEATENED
 
 PREHEAT OVEN TO 425 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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