The USDA's Food and Nutrition Service says this recipe will yield the "Best Cherry Pie."
1 cup sugar
1/2 cup flour
2 cans red tart cherries. (Drain and reserve juice.)
1/4 tsp red food coloring (Optional)
1/4 tsp. almond extract (Optional)
1 tablespoon margarine or butter
Pastry for double-crust 9-inch pie
Preheat oven to 425 degrees
In a saucepan, combine sugar and flour
Blend in 1 cup of the reserved cherry juice. Bring to boil, stirring often. Reduce heat and simmer for 5 minutes, until thickened.
Remove from heat, and add food coloring (optional), almond extract (optional) and margarine. Cover and refrigerate.
Roll out half of pastry and live a 9-inch pie pan.
Roll out other half of pastry into an 11-inch circle. Cut into eight 1/2-inch strips.
Pour cooled cherry filling into pastry-lined pie pan. Lay pastry strips horizontally and then vertically across the top of the pie. Crimp edges with forefinger of one hand pressed into thumb of other hand, to seal edges.
Bake 30-35 minutes until crust is brown and filling is bubbling.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.