Ingredients
- 2 cans Oregon Fruit Products Red Tart Cherries
- 1/2 - 3/4 cup Sugar
- 3 tablespoons Cornstarch
- 1/4 tsp Almond Extract (optional)
- 1 tablespoon Butter or Margarine
- 2 Crusts for a 9-inch Pie
For the pastry:
- 2 cups All-Purpose Flour
- 1 teaspoon Salt
- 2/3 cup Shortening
- 4-6 tablespoons Ice Water
Instructions
Servings: 8 slices
- Preheat oven to 400 degrees F.
- Drain the cherries and reserve the juice from only one can.
- In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened.
- Remove from heat. Gently stir in cherries and almond extract.
- Pour filling into pastry lined pie pan (see pastry/pie crust recipe below). Dot with butter or margarine.
- Gently roll top crust over pie, adjust crust, seal and vent.
- Bake 30-40 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing.
For the pastry:
- Mix flour and salt in a large mixing bowl. With a pastry blender, cut in shortening until it resembles coarse crumbs.
- Mix in the ice water, one tablespoon at a time, until dough forms a ball. Do not overmix.
- Divide dough into two balls. Using a well-floured surface and rolling pin, roll each pastry ball from the center to the edges with long, even strokes.
- Roll each pastry into a circle large enough to fit in a 9-inch pie plate.