Cherry Pie

🧂 Ingredients

• 2 pounds tart cherries
• 3 tbsp cornstarch
• 3/4 cup granulated sugar
• 1 tbsp butter
• 1 tsp vanilla
• 1/4 tsp almond extract
• 1 tbsp half and half
• 2 tbsp turbinado sugar

  raw sugar
• 2 Pie Crusts

Instructions

• 1 In a 3 quart sauce pan add cherries, then add the cornstarch and sugar mix to
  combine so the cherries are coated in the cornstarch sugar combination.
• 2 Turn stove top on medium and stir, the juices will begin to cook out of the
  cherries and the cornstarch will thicken it. Don't walk away you want to stir
  this for about 5 minutes or maybe longer if your cherries are frozen. Make sure
  filling is thick. If filling starts to burn even though you are stirring it,
  turn heat down.
• 3 Remove cherries from stove and add butter, vanilla, and almond extract stir to
  combine. Set aside.
• 4 Pie crust: I have linked the recipe for my crust above in the post or you can
  use store-bought crust. Roll out both crusts. Place one crust in bottom of 9"
  pie plate. Pour cherry filling into the pie crust. Place top crust over filling.
  Trim crust, then roll crust in toward the pie and crimp the edges. Put two slits
  in top of pie crust. Brush crust with 1/2&1/2 and sprinkle with turbinado sugar.
• 5 Place cherry pie on a baking sheet. Bake at 350° for 1 hour 15 minutes. If crust
  starts to get too brown lay a piece of aluminum foil over pie as it finishes
  baking.

Nutrition Info