Perfect Sour Cherry Pie
A sweet filling perfect for summer. Definitely invest in a cherry pitter for this one!
- Serves: 2 persons
- 2(15 ounce) packages double crust ready-to-use pie crust
- 2pounds sour cherries, pitted
- 1cup white sugar
- 2tablespoons white sugar
- 3½ tablespoons cornstarch
- 1tablespoon butter
- ¼teaspoon almond extract
Step 1Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
Step 2Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
Step 3Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.