Fresh Cherry Pie Recipe

CHERRY PIE

1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2/3 cup granadine syrup
2 pounds fresh cherries--pitted
1/2 teaspoon almond extract
2 tablespoons butter
Pastry for double-crust 9"
2 teaspoons milk

Combine sugar, cornstarch, and salt in a medium saucepan; stir mixture to remove lumps. Stir grenadine syrup into sugar mixture. Cook over medium heat until smooth, stirring constanly. Add cherries; simmer until liquid is thickened and transparent (about 4 minutes), stirring gently once or twice. Add almond extract and butter, stirring until butter melts; cool. Roll out half of pastry to 1/8" thickness on a lightly floured surface. Place in a 9" deep-dish pie plate; trim off excess pastry along edges.

Pour cooled cherry mixture into pastry shell. Roll remaining pastry to 1/8" thickness; transfer to top of pie. Trim off excess pastry along edges. Fold edges under and flute. Cut slits in top crust for steam to escape. Brush top of pastry shell lightly with milk. Bake at 400ºF for 55 minutes or until golden brown (use a pie ring). Cool pie before serving.

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