Cherry pie i.e.s.jjgf65a

 
                          CHERRY PIE I.E.S.JJGF65A
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies                             Desserts
                 Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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      cups          FROZEN UNSWEATENED
 
 PREHEAT OVEN TO 425 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.
 
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