Start the month off with this delicious dessert, a Sour Cherry Pie.
To make this dessert you will need the following:
Crust
Unbaked 9-inch Classic Crisco Double crust
Filling
2 cans (16oz each) pitted red cherries
1 1/2 cups of sugar, divided
1/3 cup of cornstarch
1/8 teaspoon salt
1 cup of the liquid drained from the canned cherries
1 tablespoon butter or margarine
1/4 teaspoon almond extract
3 to 4 drops of red food coloring
Glaze
Milk
Granulated sugar
Make your dessert:
Drain the cherries, making sure to reserve 1 cup of the liquid. Combine 3/4 cup of the sugar, the cornstarch & salt into a medium saucepan. Stir in the reserved cherry liquid. Cook mixture & stir on medium heat for 3-4 minutes or until the mixture thickens. Remove from heat. Stirint he cherries, 3/4 cup of sugar, butter, almond extract and red food coloring. Refrigerate for 1 hour. Spoon into unbaked pie shell. Moisten the pastry edge with water.
Heat oven to 400 degrees F.
Roll the top crust the same as the bottom. Place on top of filled pie. Trim 1/2 inch beyond edge of pie plate. Fold the top edge under bottom crust. Flute the edge. Cut slits in the top of crust for the escape of steam while baking.
For the glaze, brust the top crust with milk. Sprinkle with sugar.
Bake the pie for 10 minutes @400 degrees F. Reduce the temperature to 350. Bake for 40-45 minutes or until the filling center is bubbly and the crust is golden brown. Cool until barely warm or to room temperature before serving.
Enjoy!!
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