Prize-winning Cherry Pie

Contributed by World Recipes Y-Group
 * Preparation Time: 0:20
 * Yield: 8 servings (1 x 9-inch pie)

Ingredients

 * 1 cup sugar
 * 3 tbsp cornstarch
 * ¼ tsp salt
 * ⅔ cup grenadine syrup
 * 2 pkg frozen cherries (16-oz); thawed
 * ½ tsp almond extract
 * 2 tbsp butter or margarine
 * double crust pastry
 * 2 tsp milk

Substitute

 * 2 lbs fresh cherries; pitted
 * ¼ cup cornstarch

Directions

 * 1) Combine sugar, cornstarch, and salt in a medium saucepan; stir mixture to remove lumps.
 * 2) Stir grenadine syrup into sugar mixture.
 * 3) Cook over medium heat until smooth,stirring constantly.
 * 4) Add cherries; simmer until liquid is thickened and transparent (about 4 minutes), stirring gently once or twice.
 * 5) Add almond extract and butter, stirring until butter melts; cool.
 * 6) Roll out half of pastry to ⅛-inch thickness on a lightly floured surface.
 * 7) Place in a 9-inch deep-dish pie plate; trim off excess pastry along edges.
 * 8) Pour cooled cherry mixture into pastry shell.
 * 9) Roll remaining pastry to ⅛-inch thickness; transfer to top of pie.
 * 10) Trim off excess pastry along edges.
 * 11) Fold edges under and flute.
 * 12) Cut slits in top crust for steam to escape.
 * 13) Brush top of pastry shell lightly with milk.
 * 14) Bake at 400°F for 55 minutes or until golden brown.
 * 15) Cool pie before serving.