cherry pie

Ingredients:

2 16 ounce bags frozen pitted dark sweet cherries, thawed

1 cup granulated sugar

4 tablespoons cornstarch

pinch of salt

¼ teaspoon almond extract (optional)

2 frozen Trader Joe’s pie crusts, thawed according to the packaging

1 1/2 tablespoons butter, to dot

1 tablespoon granulated sugar, to sprinkle

Directions:

Place the thawed cherries in medium saucepan. Cover and cook over medium-heat until the cherries lose considerable juice, about 7-10 minutes. Remove from the heat.

In a small bowl, whisk together the sugar, cornstarch and pinch of salt. Pour this mixture into the hot cherries and mix well. Add the almond extract.

Return the mixture to the stove and cook over low heat until thickened, stirring frequently, about 10-15 minutes.

Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.

Preheat the oven to 375 degrees.

Fit one of the pie crusts into an 8 to 9-inch pie pan. Pour the cooled cherry mixture into the crust. Dot with butter.

Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.

Bake the pie on a foil covered rimmed baking sheet for about 50 minutes. Remove from the oven and place on a rack to cool.

Makes one pie