Cherry pie

 
                                 CHERRY PIE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies                             Desserts
                 Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -IRWIN SOLOMON   (JJGF65A)
                         -----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      F             OZEN UNSWEATENED PREHEAT OVEN
 
 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.
 
                    - - - - - - - - - - - - - - - - - -