Cherry Cherry Pie

Ingredients

• double pastry crust

• 1/2 cup sugar + 1 teaspoon sugar

• 3 tablespoons cornstarch

• 1/4 teaspoon salt

• 32 ounces canned sour cherries

• 1 cup dried sour cherries

• 1/2 teaspoon almond extract

• 4 drops red food coloring; optional

Method

Prepare pastry first. Then combine 1/2 cup sugar, cornstarch and salt in a 3-quart saucepan. Drain liquid from cherries into the pan; set cherries aside. Stir cherry liquid into the sugar mixture until no lumps remain. Heat mixture to boiling over medium heat, stirring frequently; continue cooking for 1 minute until the mixture is clear. Stir in reserved cherries, dried cherries, almond extract and food coloring; set aside. Spoon cherry filling into the pastry lined 9 inch pie plate. Place a lattice top crust over the filling. Sprinkle remaining teaspoon of sugar onto pastry strips. Place pie on a rimmed baking sheet. Bake for 35 to 40 minutes in a 400°F preheated oven, or until the pastry is a golden brown and the filling bubbles. Cool on rack for 15 to 20 minutes before cutting.

Submitted by Juillette