Cooked Cherry Pie Filling by sandi81

[rottiedogs]

Cooked Cherry Pie Filling
Submitted by sandi81 on February 04, 2004 at 1:21 pm

DESCRIPTION
Cooked Cherry Pie Filling

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
3 T. Cornstarch
2/3 C. or less Sugar
1/2 t. cinnamon or 1/4 t. almond flavoring
1 C. juice from 2 one lb. cans of water packed tart cherries.
2 T. margerine or butter

Mix cornstarch and sugar together in pan. Slowly add the one cup of drained water from the cherries first making a paste then thinning in order to prevent lumps. Bring to a boil stirring constantly. Allow to gently boil for one minute or until clear. Add almond extract. (May add a few drops of red food coloring if you like.) Add cherries and mix gently. Pour into lined pie pan. Dot with butter. And add top crust. Cut slits in top crust. Bake 425 degrees. 35-45 min.

NOTE: Cornstarch must be allowed to boil for a minute or so or it will not thicken properly.

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