Sweet Cherry Pie

SUBMITTED BY: Juanita Thompson PHOTO BY: Kathy Woods

"After my husband and I had finished picking some wonderful sweet cherries, he suggested I make a pie. It turned out great. Canned cherries work well, too."

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PREP TIME	30 Min
COOK TIME	40 Min
READY IN	1 Hr 10 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 tablespoons cold water
1/4 cup sugar
2 tablespoons cornstarch
1 (15 ounce) can pitted dark sweet cherries, drained
1 1/2 teaspoons lemon juice
Dash almond extract
1 tablespoon butter or margarine

DIRECTIONS

In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 7-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.
For filling, combine sugar with cornstarch in a microwave-safe bowl. Drain cherries and reserve 2 tablespoons juice. Stir in cherries; reserved juice, lemon juice and almond extract. Microwave on high for 2-3 minutes until mixture comes to a boil and is thickened, stirring occasionally. Pour into crust. Dot with butter.
Roll out remaining pastry to fit top of pie. Place over filling. Flute edges. Cut slits in pastry. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake 25-30 minutes longer or until golden brown. Cool on a wire rack.