Prize-winning Cherry Pie

Prize-Winning cherry Pie

Categories: Pies

Yield: 8 Servings

-Thawed
 * 1 c sugar
 * 3 tb cornstarch
 * 1/4 ts salt
 * 2/3 c Grenadine Syrup
 * 2 pk Frozen cherries (16-Oz);
 * 1/2 ts almond extract
 * 2 tb butter or margarine

Double Crust Pastry
 * See Recipe For

For Double Crust 9 Inch
 * 2 ts milk

Substitute:
 * 2 lb Fresh cherries; Pitted
 * 1/4 c cornstarch

Preparation Time: 0:20

Combine sugar, cornstarch, And salt in a Medium Saucepan;Stir Mixture to Remove Lumps. Stir Grenadine Syrup IntoSugar Mixture. Cook Over Medium Heat Until Smooth,Stirring Constantly. Add cherries; Simmer Until Liquid IsThickened And Transparent (about 4 Minutes), StirringGently Once or Twice. Add almond extract And butter,Stirring Until butter Melts; Cool. Roll Out Half of PastryTo 1/8-Inch Thickness on a Lightly Floured Surface. PlaceIn a 9-Inch Deep-Dish Pieplate; Trim Off Excess PastryAlong Edges. Pour Cooled cherry Mixture Into pastry shell.Roll Remaining Pastry to 1/8-Inch Thickness; Transfer ToTop of Pie. Trim Off Excess Pastry Along Edges. Fold EdgesUnder And Flute. Cut Slits in Top Crust For Steam ToEscape. Brush Top of pastry shell Lightly With milk. BakeAt 400 Degrees For 55 Minutes or Until Golden Brown. CoolPie Before Serving. Yield: One 9-Inch Pie.

contributed by

 * World Recipes Y-Group