I’ve put off this post for as long as I possibly could. It’s another recipe for a Thanksgiving dinner, and it’s dessert time. Every year I make too much food and too many desserts, according to my husband (I don’t think he understands how important having options is). But I like to ensure there is something for everyone who comes to dinner at my house. Each year I made a cherry pie, especially for my Aunt Linda. This year she will be attending in memory only as she has now left us. This recipe is for her.
- Crust for a 2 crust pie (store bought or home made)
- 3 cans of Oregon cherries in water (do not discard the water)
- 4 Tbsp corn starch
- 1 1/4 cup sugar
- 1/8 tsp salt
- 1/4 tsp almond extract
- Mix the cherries and juice from 1 1/2 cans – For this I pour the liquid into a large measuring cup and use half of it – corn starch, salt, and almond extract in a large pan over medium low heat. You want to bring this up to a simmer. Cook for 10 minutes
- Stir regularly until thick and bubbly. Cool.
- If you are making this ahead of time, you can stop here until ready to bake.
- Preheat oven to 425 degrees Fahrenheit
- Cover a baking sheet with foil.
- Place the bottom crust into a pie plate, fill with the cherry filling and place second crust on top. Decorate the top as you like.
- Bake 20 minutes, and then lower to 375 degrees Fahrenheit. At this time, add a pie shield around the edges.
- Bake another 30-40 minutes until brown and bubbly.
- Let cool 3 hours before slicing.
If you make this pie, please have a slice with Aunt Linda’s favorite topping, Cool Whip, and think of her when enjoying!
Happy Eating my friends!