Double Cherry Pie Recipe

Ingredients

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• Pastry shopping list
• 1/2 cup plus 1 teaspoon sugar shopping list
• 3 tablespoons corn starch shopping list
• 1/4 teaspoon salt shopping list
• 2 16-ounce cans sour cherries shopping list
• 1 cup dried cherries shopping list
• 1/2 teaspoon almond extract shopping list
• 4 to 5 drops of red food coloring (optional) shopping list
• 1. Prepare pastry. shopping list
• 2. Prepare filling: in 3-quart saucepan combine 1/2 cup sugar, the cornstarch, and salt. Drain liquid from canned cherries into the saucepan; set cherries aside. Stir cherry liquid into sugar mixture until no lumps remain. Heat mixture to boiling over medium heat, stirring frequently; continue cooking 1 minute until mixture is clear. Stir in reserved cherries, the dried cherries, almond extract, and food coloring, if desired; set aside. shopping list
• 3. Heat oven to 400 degrees F. Between 2 sheets of floured waxed paper, roll out one ball of pastry into an 11-inch round. Remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. Remove remaining sheet of waxed paper. Spoon cherry filling into pastry-lined plate. shopping list
• 4. Between sheets of floured waxed paper, roll out remaining pastry to a 9-1/2- by 7-1/2-inch rectangle. Remove top sheet of paper from pastry. With fluted pastry wheel or knife, trim long edges to make them even, then cut rectangle lengthwise into fourteen 1/2-inch wide strips. shopping list
• 5. To make lattice crust, place 1 strip in center of pie and another at right angle to first strip. Place 2 strips, one on each side of first strip, about 1/4-inch apart. Place 2 more strips, one on each side of second strip. Continue in this fashion, 2 strips at a time, moving toward edge of pie, until all strips have been used. Trim off all strips extending more than 1 inch past rim of pie plate. Lift edge of bottom crust over ends of strips. Pinch together and flute edge. Sprinkle remaining 1 teaspoon of sugar onto pastry strips. Place pie on rimmed baking sheet. shopping list
• 6. Bake pie 35 to 40 minutes or until pastry is golden brown and the filling bubbles. Cool pie on wire rack 15 to 20 minutes before cutting. shopping list