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Cherry Pie Filling
Ingredients
3 Tbsp cornstarch
¾ cup sugar
1 tsp lemon juice
½ tsp almond extract
¼ tsp salt
Directions
- Drain cherries, reserving liquid
- Place cornstarch in a saucepan and gradually stir in 1 cup of reserved cherry liquid
- Mix well and bring rapidly to boiling, stirring constantly, until mixture is thick and clear
- Stir in sugar
- Remove from heat and mix in lemon juice, almond extract and salt
- Gradually mix in cherries
- Allow mixture to cool somewhat before adding to pastry in pie plate
Notes:
- May be added to a pre-baked pastry shell or an unbaked shell which is then covered with more unbaked pastry
- Unbaked pie should be baked at 425°F for 30 to 35 minutes. Allow to cool before serving
- See "Perfect Pastry" for pastry recipe
- From Elegant Desserts published by the Culinary Arts Institute, Chicago IL. Copyright © 1955, 1954 by Book Production Industries, Inc.