- 2 cans Oregon Fruit Red Tart Cherries packed in water, drained, reserving the juice from just one can
- 3 Tbs cornstarch
- 1/2 to 3/4 cup sugar, depending on how sweet you like your pie
- 1/4 tsp almond extract, optional
- a few drops of red food coloring, optional
- 1 Tbs butter
- 1 package Pillsbury Ready Crust, in the refrigerated section
- Preheat oven to 400 degrees
- Whisk together the cornstarch and sugar in a medium saucepan. Mix in the reserved juice and cook over medium heat whisking often until thickened and clear. Remove from heat and gently stir in the cherries. Add flavoring and color if desired.
- Line a 9 inch pan with one crust. Add the filling and dot with butter. Top with the other crust and flute the edges together. Fluting is just pinching gently to seal as you work your way around the edge of the pie. Vent with several two inch slices in the center of the pie. If you prefer a lattice crust, use a pizza cutter to slice half inch strips from one of the pie crusts. Lay half the strips vertically on a piece of waxed paper, leaving half inch between. Weave the rest of the strips horizontally, leaving a half inch between. Don’t worry if it is not perfect, dough is forgiving and looks beautiful when baked even if it isn’t perfectly even. Flip the waxed paper over and place on top of the filling and flute as above.
- Bake in the center of the oven for 35-40 minutes until golden brown and bubbling. If the edges are browning too quickly, cut a ring of aluminum foil and lay on top of the edges while it finishes baking. When done, cool completely before cutting.
Tags: Cherries, Red Tart Cherries