Cherry Pie

Ingredients:

• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/8 tsp. salt
• 2 (14 1/2 oz.) cans sour cherries packed in water, drained juice reserved
• 1 tbsp. lemon juice
• 1/4 tsp. almond extract
• Pie Dough for double crust (See recipe)

Makes 16 Servings (1/16 pie per serving)

1. Preheat oven to 425 F.
2. To make filling, stir together sugar, cornstarch, and salt in a large bowl. Add cherries, 1/2 cup reserved cherry juice, lemon juice, and almond extract gently stirring to mix well.
3. On lightly floured work surface with lightly floured rolling pin, roll one disk of dough into 12-inch round. Gently fold in quarters and ease into 9-inch pie plate, pressing it against side of pie plate. Trim edge, leaving 1-inch overhang. Spoon cherry filling into pie shell.
4. Roll remaining disk of dough into 12-inch round. Fold in quarters and place on top of filling. Tuck edges under and decoratively crimp. With tip of small knife, make several 1-inch slits in top of pie to allow steam to escape.
5. Place pie on baking sheet to catch any drips. Bake 20 minutes. Reduce oven temperature to 375 F. Loosely cover pie with foil during last 25 minutes of baking prevent overbrowning, if needed, and bake until crust is golden and filling is bubbling in center. Let cool on wire rack about 1 hour to serve warm, or let cool completely.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Whether or not you are a pie fan, you will love this sweet ending. Homemade fruit pies always taste the best. I've always enjoyed apple pie but cherry pie in the summer is heavenly delicious. I highly recommend adding a  touch of vanilla extract, ground cinnamon or nutmeg and sliced rhubarb to the cherry pie for a sweeter flavor. The home made crust is absolutely delicious with this pie. If you want out reduce your sugar intake, substitute honey or agave nectar and your pie will be just as delicious.