Almond Cherry PieI love trying new recipes for Christmas, but my husband can’t get enough of the…
Almond Cherry Pie
2 cans (14 ounces each) pitted tart cherries 1 cup sugar 1/4 cup cornstarch 1/8 teaspoon salt 2 tablespoons butter 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 1/4 teaspoon red food coloring, optional Pastry for double-crust pie (9 inches) 1 egg yolk, lightly beaten Additional sugar
Drain cherries, reserving 1 cup juice.
Set cherries aside.
In a large saucepan, combine the sugar, cornstarch and salt; gradually stir in reserved cherry juice until smooth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in the butter, extracts and food coloring if desired.
Fold in cherries.
Line a 9-in.
pie plate with bottom crust; trim pastry even with edge.
Pour filling into crust.
Roll out remaining pastry; make a lattice crust.
Trim, seal and flute edges.
Brush lattice top with egg yolk.
Sprinkle with additional sugar.
Cover edges loosely with foil.
Bake at 425° for 15 minutes.
Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly.
Cool on wire rack.
Nutrition Facts 1 piece:
- 424 calories, 18g fat (8g saturated fat), 44mg cholesterol, 271mg sodium, 64g carbohydrate (35g sugars, 0 fiber), 3g protein.