2 pie crusts
2 lbs. fresh Montmorency cherries with juice (4 cups)
1 cup sugar
1/4 cup corn starch
1/8 tsp. almond extract
- Heat cherries until simmering
- Mix sugar and corn starch, breaking up lumps
- Remove cherries from heat and add dry ingredients, mixing well
- Return cherries heat and simmer until thickened
- Remove from heat and mix in almond extract
- Pour filling into crust-lined pie dish, top with second pie crust and seal
- Bake at 375°F for 50 minutes, with a cookie sheet underneath to catch any filling that overflows
- Allow to cool completely before cutting
Source: http://www.foodnetwork.com/recipes/cherry-pie-recipe-1913275