Charlene's Recipe

Sour Cherry pie

Category: Desserts

Complete in 1 hour 45 minutes
Serves 12

3/4 cup sugar
5 Tbsp. cornstarch
3 cans (16 oz.) water packed pitted tart red cherries, drained (reserve 1/2 cup liquid)
1 tsp. almond extract
Double crust pie pastry (recipe under "my recipes, bread"

Combine sugar and cornstarch in a medium size saucepan. Stir in reserved 1/2 cup cherry liquid. Bring to a boil, stirring constantly; cook 3-5 minutes or until thickened. Remove from heat; stir in almond extract and cherries. Cool.
Heat oven to 400 F.
For bottom crust, roll out one disc of dough on a floured surface onto a 12inch round. Fit into 9 inch pie plate. Trim off excess dough. Spoon cherry mixture into prepared crust.
For lattice, roll out second disc until 1/8 inch thick; cut into8, 3/4 inch wide strips. place four strips parallel to one another over pie. Fold every other strip back 1/2 way from center. Place fifth strip over pie, slightly off center and perpendicular to other. Flip back folded pieces over crosspiece. Fold alternate strip back; place the second crosspiece over top. Flip folded strips back over crosspiece. Rotate pie, continue to waave 2 more strips to pattern. Press each to inside of bottom crust to seal flute edge.
Bake in heated 400 F oven until crust is golden and filling is bubbly, 40-50 minutes. If crust browns to quickly, cover edge with strips of aluminum foil for last 20 minutes of baking. Cool on a wire rack.