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Fresh Sour Cherry Pie
Yield: 4 Servings

pastry for double crust pie
5 to 6 cups fresh or frozen sour cherries, pitted
1/4 c corn starch
2 tb flour
1 1/4 c sugar
2 drops almond extract
1 tb lemon juice
1 tb unsalted butter
milk or half-and-half for glazing

Preheat oven to 425 F. Line a 9 inch pie pan with pastry.

In a large bowl, toss the cherries, corn starch, flour, sugar,
almond extract and lemon juice. Spoon or mound in pie shell. Dot
with the unsalted butter. Wet pie edges with water. Roll remaining
pastry to fit top of pie. Place on pie and press securely onto
fruit and edges to seal. Trim edges and crimp. Cut slits for steam
to escape. Brush top of pastry with water.

Place pie on a doubled-up baking sheet and place on lowest rack in
oven. Bake 20 minutes, reduce heat to 375 F. and bake until juices
begin to bubble out through steam slits, (35-45 minutes). Cool one
hour before serving.

Note: frozen cherries are fine.


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