Monday, August 17, 2015

Deep Dish Triple Cherry Pie


1 1/4 cups sugar
1/4 c. cornstarch
1/4 t. salt
1 T. butter, softened
1 jar tart dark cherries, drained
1 jar red cherries (see NOTE below)
1 jar bing cherries, (NOTE: reserve all liquid plus enough from red cherries for 1/2 cup juice)
1/4 t. cinnamon
1/4 t. almond extract
2 t. lemon juice
1 pastry for double crust 9 inch pie


1. Preheat oven to 400
2. Drain cherries, reserving 1/2 cup juice as noted
3. Combine sugar, cornstarch flour and salt
4. Combine cherry juice, vanilla and lemon juice
5. Add to dry ingredients, mixing well
6. Add cherries and mix well again
7. Add butter and let stand for 15 minutes
8. Pour cherry mixture into pie crust and finish top with lattice crust
9. Bake for 50-55 minutes until golden and bubbly