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This recipe has been in my files for years, and I no longer remember its origins. The pie has just the right balance of sweet and tart for our tastes, and I think the almond extract is a brilliant addition.
Now where's that vanilla ice cream?
Sour Cherry Pie (from the files of Beth Fish Reads)
1 nine-inch pie
- 1 double pie crust
- 5 cups pitted sour cherries
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1 splash of almond extract
In a large bowl, combine the cherries, sugar, cornstarch, and almond extract. Gently mix until the cherries are coated and the sugar and cornstarch look like they're beginning to dissolve. Put the cherries (and juices) into the crust-lined pie pan.
Cover the top of the pie with the second crust, crimping the edges to seal. Cut a few slits in the top crust to let the steam out. Bake for about 1 hour, or until the crust is brown and the filling is bubbling.
Let cool completely on a rack before cutting.