Page 88 - cookbook1
P. 88
Cherry Pie
2-1/2 cups canned cherries 1/8 tsp salt
1-1/2 Tbs cornstarch 1/8 tsp almond extract
1/2 cup sugar 2 Tbs BUTTER
Procedure
1 Mix 1/2 cup cherry juice with corn starch.
2 Add sugar and salt to rest of juice and cherries.
3 Stir in cornstarch mixture, cook over low heat until clear.
4 Remove from heat, add butter and flavorings.
5 Pour into uncooked pie shell. Cover with top crust lattice.
6 Bake at 450° for 10 minutes, then at 350° until brown. 25 - 30
minutes
Servings: 6
88
