Tasty Tuesday - Cherry Pie

Ingredients

1-1/4 cups sugar

1/3 cup cornstarch

1 cup cherry juice blend

4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon almond extract

PASTRY:

2 cups all-purpose flour

1/2 teaspoon salt

2/3 cup shortening

5 to 7 tablespoons cold water

Directions

In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.

On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.

Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack. Yield: 8 servings.

Picture from here

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