This recipe complements the “Pitting Cherries” blog posted 4/23/13. You can find it in the April 2013 archives.
½ cup sugar
3 tbsp cornstarch
2 cans tart cherries (NOT cherry pie filling)
¼ tsp almond extract
1 tbsp butter
crust for a two crust 9 inch pie
1 tbsp milk, optional
coarse sugar, optional
Note: if you can get fresh tart cherries or even frozen tart cherries, I understand that it makes an even better pie, but you will need a slightly different recipe. Canned is all I have available in my area. In my experience, sweet cherries are not a good option.
Preheat oven to 425. In a medium saucepan, mix the sugar and cornstarch.
Drain the cherries, saving the liquid from one can only. Whisk the reserved liquid into the sugar mixture.
Heat over medium high, stirring often, until thick and bubbly. Remove from the heat.
Stir in cherries and extract.
Pour into an unbaked 9 inch crust. Dot with butter, and cover with the remaining crust.
Cut vents into the top crust. Brush with milk and sprinkle with coarse sugar, if desired.
Place into preheated oven and cook for ten minutes. Reduce heat to 350 and cook 20-30 minutes longer, until the filling bubbles in the vent. If the crust becomes too brown too early, lay a sheet of aluminum foil over it.
Cool on a wire rack.