Always Delicious Cherry Pie Recipe

Ingredients
<br>- 1  deep dish pastry for double crust
<br>- 2 (16.5 ounce) cans pitted dark sweet cherries, drained with syrup reserved
<br>- 1 (16 ounce) can pitted sour cherries, drained
<br>- ¾ cup white sugar
<br>- 3 tablespoons arrowroot powder
<br>- ¼ teaspoon ground cinnamon
<br>- ⅛ teaspoon salt
<br>- 1 tablespoon unsalted butter, melted
<br>- 1 teaspoon lemon juice
<br>- ½ teaspoon vanilla extract
<br>- ¼ teaspoon almond extract
<br>- ⅛ teaspoon red food coloring
<br><p></p>Directions
<br>step 1: Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. Roll out top crust, and set aside.
<br>step 2: Measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. Mix together sugar, arrowroot powder, cinnamon, and salt. Stir into syrup until dissolved. Increase heat to high, and bring syrup to a boil. Cook for 1 to 2 minutes, or until thickened. Remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring.
<br>step 3: In a large bowl, combine cherries and thickened syrup. Gently toss until evenly coated. Pour filling into pie crust. Cover with top crust, and crimp edges with fork. Make a few fork vents in top pie crust to allow steam to escape during baking.
<br>step 4: Bake in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C). Continue to bake for 30 minutes. Allow to cool for 3 hours before serving.
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Ingredients
- 1 deep dish pastry for double crust
- 2 (16.5 ounce) cans pitted dark sweet cherries, drained with syrup reserved
- 1 (16 ounce) can pitted sour cherries, drained
- ¾ cup white sugar
- 3 tablespoons arrowroot powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 tablespoon unsalted butter, melted
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ⅛ teaspoon red food coloring

Directions
step 1: Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. Roll out top crust, and set aside.
step 2: Measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. Mix together sugar, arrowroot powder, cinnamon, and salt. Stir into syrup until dissolved. Increase heat to high, and bring syrup to a boil. Cook for 1 to 2 minutes, or until thickened. Remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring.
step 3: In a large bowl, combine cherries and thickened syrup. Gently toss until evenly coated. Pour filling into pie crust. Cover with top crust, and crimp edges with fork. Make a few fork vents in top pie crust to allow steam to escape during baking.
step 4: Bake in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C). Continue to bake for 30 minutes. Allow to cool for 3 hours before serving.

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