Sour Cherry Pie

This recipe is specifically for canned cherries because that's all that's available where I live.

  • 4 cups canned sour cherries , drained, juice reserved
  • 2/3 cup sugar
  • 1 tbs cornstarch
  • 1/8 tsp salt
  • 1/2 cup juice from the cherries
  • 1 tsp almond extract
  1. Prepare a crust for a 9-inch 2-crust pie. Preheat the oven to 425° F.
  2. Blend together the dry ingredients, making sure to get rid of the lumps in the cornstarch.
  3. Add the cherry juice and almond extract and mix evenly. Add the cherries and toss together.
  4. Place the cherry mixture in the pie crust. A lattice top is best.
  5. Bake 15 minutes, then reduce the heat to 350° F and bake 30-40 minutes more, until bubbling.
  6. Cool on a rack.
Serve warm, with vanilla ice cream if desired.