Midwest Tart Cherry Pie Recipe 445

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MIDWEST TART CHERRY PIE



Midwest Tart Cherry Pie image

Don't mess with a Midwesterner's tart cherry pie! This one is made the right way-with a from-scratch PHILADELPHIA Cream Cheese crust.

Provided by My Food and Family

Categories     Pie

Time 1h40m

Yield 10 servings

Number Of Ingredients 7

2 cans (14-1/2 oz. each) pitted tart cherries in water, undrained
1 cup plus 1 tsp. sugar, divided
1/4 cup cornstarch
1/4 tsp. almond extract
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
2-1/4 cups flour

Steps:

  • Drain cherries, reserving 1 cup liquid. Mix 1 cup sugar and cornstarch in medium saucepan. Add cherries and reserved liquid; stir. Cook on medium-high heat 12 min. or until mixture comes to boil; cook until thickened, stirring constantly. Cook and stir 1 min.; cool completely. Stir in extract.
  • Heat oven to 375ºF. Beat cream cheese and butter in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. (Dough will be crumbly.) Shape into 2 balls; flatten slightly. Roll out half the dough on floured surface to 11-inch circle; place in 9-inch pie plate. Fill with cherry mixture.
  • Roll out remaining dough to 11-inch circle; cut into 10 (1/2-inch-wide) strips. Reserve remaining dough for garnish. Weave strips over filling to make lattice design. (See tip.) Fold edge of bottom crust over ends of strips. Cut remaining dough into shapes with small cookie cutters; arrange on pie. Sprinkle with remaining sugar.
  • Bake 35 to 40 min. or until filling is hot and bubbly and crust is golden brown.

Nutrition Facts : Calories 400, Fat 20 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 60 mg, Sodium 190 mg, Carbohydrate 52 g, Fiber 2 g, Sugar 25 g, Protein 5 g

MIDWEST TART CHERRY PIE RECIPE - (4.4/5)



Midwest Tart Cherry Pie Recipe - (4.4/5) image

Provided by kelsa94

Number Of Ingredients 7

2 cans (14-1/2 oz. each) pitted tart cherries in water, undrained
1 cup plus 1 tsp. sugar, divided
1/4 cup cornstarch
1/4 tsp. almond extract
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
2-1/4 cups flour

Steps:

  • DRAIN cherries, reserving 1 cup liquid. Mix 1 cup sugar and cornstarch in medium saucepan. Add cherries and reserved liquid; stir. Cook on medium-high heat 12 min. or until mixture comes to boil and thickens, stirring constantly. Cook and stir 1 min.; cool completely. Stir in extract. HEAT oven to 375ºF. Beat cream cheese and butter in large bowl with mixer until well blended. Gradually add flour, mixing well after each addition. (Mixture will be crumbly.) Shape into 2 balls; flatten slightly. Roll out half the dough on floured surface to 11-inch circle; place in 9-inch pie plate. Fill with cherry mixture. ROLL out remaining dough to 11-inch circle; cut into 10 (1/2-inch-wide) strips. Reserve remaining dough for garnish. Weave strips over filling to make lattice design. Fold edge of bottom crust over ends of strips. Cut remaining dough into shapes with small cookie cutters; arrange on pie. Sprinkle with remaining sugar. BAKE 35 to 40 min. or until filling is hot and bubbly and crust is golden brown.

PERFECT SOUR CHERRY PIE



Perfect Sour Cherry Pie image

A sweet filling perfect for summer. Definitely invest in a cherry pitter for this one!

Provided by jmd5102

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 1h25m

Yield 16

Number Of Ingredients 7

2 (15 ounce) packages double crust ready-to-use pie crust
2 pounds sour cherries, pitted
1 cup white sugar
2 tablespoons white sugar
3 ½ tablespoons cornstarch
1 tablespoon butter
¼ teaspoon almond extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
  • Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
  • Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 44.8 g, Cholesterol 1.9 mg, Fat 17.1 g, Fiber 2.7 g, Protein 3.6 g, SaturatedFat 4.5 g, Sodium 260 mg, Sugar 18.9 g

MARTHA'S SOUR CHERRY PIE



Martha's Sour Cherry Pie image

Martha made this recipe on episode 703 of Martha Bakes. The pie can be stored at room temperature for up to 2 days.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 8

2 pounds fresh sour cherries (tart) cherries (or 3 pounds drained and thawed frozen cherries), pitted (6 cups)
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cut into small pieces
Essential Pate Brisee
All-purpose flour, for surface
1 large egg, lightly beaten with 2 tablespoons heavy cream, for egg wash

Steps:

  • Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla in a bowl.
  • Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot with butter. Refrigerate while making top crust.
  • Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 to 5 holes using a 3/4-inch round cookie cutter or pastry tip. Place on top of pie.
  • Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
  • Brush crust with egg wash. Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.

TART CHERRY LATTICE PIE



Tart Cherry Lattice Pie image

Whenever my mom is invited to a party or potluck, everyone requests her homemade double-crust fruit pies. In the summer, she uses fresh tart cherries for this recipe. I love a slice topped with vanilla ice cream. -Pamela Eaton, Monclova, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 6

1-1/3 cups sugar
1/3 cup all-purpose flour
4 cups fresh or frozen pitted tart cherries, thawed and drained
1/4 teaspoon almond extract
Pastry for double-crust pie (9 inches)
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract. , On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Cover edge loosely with foil., Bake until crust is golden brown and filling is bubbly, 40-50 minutes. Remove foil. Cool on a wire rack.

Nutrition Facts : Calories 561 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 338mg sodium, Carbohydrate 78g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.

CHERRY PIE IV



Cherry Pie IV image

This is the 1999 American Pie Council's National Pie Championship first place winner in the Fruit and Berry Category.

Provided by Ben S.

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 6h

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
1 cup shortening, chilled
½ cup cold water
1 pinch salt
1 ⅛ cups white sugar
3 ½ tablespoons cornstarch
2 pounds sour cherries, pitted
1 tablespoon butter
¼ teaspoon almond extract

Steps:

  • In a large bowl, combine flour and salt. Cut in the cold shortening until pea-sized (you may use the paddle of a stand mixer for this step, or pulse in a food processor, then transfer to a bowl). Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or overnight.
  • On a lightly floured work surface, roll out half the dough to fit a 9-inch pie plate. Place bottom crust in pie plate, loosely cover with plastic, and refrigerate.
  • Whisk together sugar and cornstarch in a saucepan; add cherries and toss to coat. Let stand for about 10 minutes to draw out the cherry juices.
  • Preheat oven to 475 degrees F (245 degrees C). Place a baking sheet in the oven to preheat.
  • Bring cherry filling to a boil over medium heat, stirring constantly. Lower the heat and simmer for 1 minute or until the juices thicken and become translucent (filling will thicken further as it cools). Remove from heat and stir in the butter and almond extract. Mix thoroughly and allow to cool to room temperature.
  • Roll out second crust and cut into lattice strips or decorative shapes. When filling is cool, pour into bottom pie shell. Cover filling with top crust or cutouts and crimp edges.
  • Reduce oven to 375 degrees F (190 degrees C) and place pie on hot baking sheet.
  • Bake in the preheated oven until crust is golden brown and filling is bubbly, 45 to 55 minutes. Let pie cool and set several hours before slicing.

Nutrition Facts : Calories 532.3 calories, Carbohydrate 69 g, Cholesterol 3.8 mg, Fat 27.7 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 7.4 g, Sodium 15 mg, Sugar 37.8 g

CHERRY PIE



Cherry Pie image

A traditionally delicious treat is a slice of the best cherry pie recipe ever. -Frances Poste, Wall, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

PASTRY:
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup ice water
FILLING:
2 cans (16 ounces each) tart cherries
1 cup sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon almond extract
1/4 teaspoon salt
Red food coloring, optional
1 tablespoon butter

Steps:

  • In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. , Drain cherries, reserving 1/4 cup juice. In a large bowl, combine the sugar, tapioca, extract, salt, food coloring if desired and reserved juice. Gently stir in the cherries; let stand for 15 minutes., Pour into the crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375° for 55-60 minutes. Cool on a wire rack.

Nutrition Facts : Calories 363 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 240mg sodium, Carbohydrate 58g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.

SOUR CHERRY PIE



Sour Cherry Pie image

This is a sour cherry pie recipe that is SO simple I can put it together and get in the oven in less than 10 minutes. The hardest thing about this pie is tracking down canned sour cherries but if you look carefully, you can find them in most grocery stores. When the pie is served, top with vanilla ice cream to add the element of sweet to the sour!

Provided by Lisawas

Categories     Desserts     Pies     Fruit Pie Recipes

Time 2h50m

Yield 8

Number Of Ingredients 5

1 (15 ounce) package double crust ready-to-use pie crust
3 (15 ounce) cans pitted sour cherries, drained
3 tablespoons quick-cooking tapioca
1 ½ cups white sugar
¼ teaspoon almond extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Press one of the pie crusts into a 9 inch pie plate. Stir together the cherries, tapioca, sugar, and almond extract in a bowl. Let the mixture stand for 3 to 5 minutes. Meanwhile, cut the other pie crust into 1/2 inch strips to make a lattice top. Pour the cherry mixture into the pie shell. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal.
  • Bake in the preheated oven 40 to 50 minutes until the crust is golden brown. Allow to cool before serving.

Nutrition Facts : Calories 458.7 calories, Carbohydrate 76.3 g, Fat 16.3 g, Fiber 3.5 g, Protein 4.2 g, SaturatedFat 4.1 g, Sodium 264.2 mg, Sugar 49.5 g

TART CHERRY PIE



Tart Cherry Pie image

"My aunt and I are diabetic," remarks Bonnie Johnson of DeKalb, Illinois. "We both enjoy this yummy, fruity pie...and our friends even request this dessert when they come to visit."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

2 cans (14-1/2 ounces each) pitted tart cherries
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 package (.3 ounce) sugar-free cherry gelatin
Sugar substitute equivalent to 4 teaspoons sugar
1 pie crust (9 inches), baked

Steps:

  • Drain cherries, reserving juice; set cherries aside. In a large saucepan, combine cherry juice and dry pudding mix. Cook and stir until mixture comes to a boil and is thickened and bubbly. Remove from the heat; stir in gelatin powder and sweetener until dissolved. Stir in cherries; transfer to pie crust. Cool completely. Store in the refrigerator.

Nutrition Facts : Calories 174 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 162mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

MICHIGAN CHERRY PIE



Michigan Cherry Pie image

This tart Michigan cherry pie is delicious with the streusel topping but even better crowned with a scoop of vanilla ice cream. -Diane Selich, Vassar, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

Pastry for single-crust pie (9 inches)
5 cups frozen pitted tart cherries, thawed and drained or fresh tart cherries, pitted
1-1/4 cups dried cherries
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon almond extract
1 cup sugar
1/4 cup cornstarch
TOPPING:
3/4 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup butter, melted
1/4 teaspoon salt
Vanilla ice cream, optional

Steps:

  • On a lightly floured surface, roll pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. , Meanwhile, preheat oven to 375°. In a large bowl, toss tart and dried cherries with lemon juice, lemon zest and almond extract. In a small bowl, mix sugar and cornstarch; add to cherry mixture and toss to coat. In a small bowl, mix topping ingredients until crumbly. Transfer cherry filling to crust; sprinkle topping over filling. , Bake on a lower oven rack 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with ice cream.

Nutrition Facts : Calories 590 calories, Fat 20g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 298mg sodium, Carbohydrate 99g carbohydrate (65g sugars, Fiber 4g fiber), Protein 5g protein.

SWEET WASHINGTON CHERRY PIE



Sweet Washington Cherry Pie image

This is a recipe shared with me from a friend in eastern Washington, where they have the BEST fresh sweet cherries in the U.S.

Provided by Jill

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 2h15m

Yield 6

Number Of Ingredients 8

2 cups pitted fresh dark sweet cherries, such as Bing or Lambert
⅓ cup bottled cherry juice
¼ teaspoon almond extract
⅓ cup brown sugar
⅓ cup white sugar
¼ cup all-purpose flour
1 pastry for a double-crust 9-inch pie
1 tablespoon butter, cut into small chunks

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a bowl, mix the cherries, cherry juice, almond extract, brown sugar, white sugar, and flour until the sugar has dissolved; allow to stand while you prepare pastry dough, about 15 minutes.
  • Line a 9-inch pie dish with a pastry crust, and fill with the cherry filling; sprinkle small chunks of butter over the filling. Top with the remaining crust, and crimp the edges to seal; cut several steam vents into the top crust with a sharp paring knife.
  • Bake in the preheated oven until the cherry filling is bubbling and thickened and the pie crust is browned, 35 to 40 minutes. Allow to cool before serving.

Nutrition Facts : Calories 472.3 calories, Carbohydrate 64.5 g, Cholesterol 5.1 mg, Fat 22.4 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 6.3 g, Sodium 330.5 mg, Sugar 32 g

TRADITIONAL CHERRY PIE



Traditional Cherry Pie image

Categories     Dessert     Bake     Cherry     Summer     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Dough
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) chilled unsalted butter, cut into pieces
1/4 cup chilled vegetable shortening, cut into pieces
5 to 7 tablespoons ice water
Filling
4 cups fresh sour cherries, pitted (include juice produced during pitting), or 4 cups frozen unsweetened sour cherries, unthawed
1 cup sugar
3 tablespoons quick-cooking tapioca or cornstarch
Assembly
2 tablespoons unsalted butter, cut into pieces
2 tablespoons whole milk
1 tablespoon plus 1 1/2 teaspoons sugar

Steps:

  • Make dough:
  • Combine flour and salt in processor and blend. Add butter and shortening and process, using on/off turns, until mixture resembles coarse meal. Add 5 tablespoons ice water and toss or pulse just until combined. If necessary, gently mix in additional ice water, a little at a time, until mixture forms moist clumps. Gather dough into ball. Divide in half and flatten each piece into disk. Wrap in plastic and chill until cold, at least 30 minutes or up to 1 day.
  • Make filling:
  • Preheat oven to 400°F. Line heavy baking sheet with foil and set on middle rack of oven. In large bowl, combine cherries, sugar, and tapioca or cornstarch; mix well and let stand while rolling out crust.
  • On lightly floured surface with floured rolling pin, roll out 1 piece dough into 11-inch round (about 1/8 inch thick). Fit dough into 9-inch (1-quart) pie pan, leaving 3/4-inch overhang. Cover loosely with plastic wrap and refrigerate.
  • On lightly floured surface with floured rolling pin, roll out second piece dough into 11-inch round (about 1/8 inch thick).With sharp knife or fluted pastry wheel, cut into 1-inch-wide strips.
  • Remove pie pan with bottom crust from refrigerator and pour in filling. Top with pieces of butter. Brush rim of bottom crust lightly with water.
  • Make lattice top:
  • Lay 5 pastry strips vertically across pie, spaced evenly. Fold strips 2 and 4 back halfway, and insert new strip across center of pie, perpendicular to other strips. Drop folded strips back over inserted strip.
  • Fold back strips 1, 3, and 5 and add another cross strip, leaving room between strips for filling to show through. Lay folded strips flat again. Continue from center out to edge of pie, weaving lattice top. Repeat process on other half, again working from center out. Gently press ends of strips to edge of bottom crust to adhere. Trim lattice edges flush with rim of pie plate.
  • Roll overhanging dough from bottom crust up over edge of lattice top. Press to adhere and crimp decoratively. Brush lattice with milk and sprinkle with remaining 1 tablespoon plus 1 1/2 teaspoons sugar.
  • Place pie on baking sheet in oven. Bake 20 minutes. Cover crust edges with foil collar to prevent overbrowning. Continue to bake until filling bubbles and crust is golden brown, about 25-30 minutes longer. Transfer pie to rack and cool at least 1 hour. Serve warm or at room temperature.

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From afeastfortheeyes.net


EASY CHERRY PIE BARS - THE CHUNKY CHEF
2022-06-02 Cool and glaze. Leaving the bars in the pan, cool completely on a wire rack. Lifting the foil or parchment paper overhang, lift the bars out of the pan. In a small mixing bowl, combine powdered sugar, milk, and almond extract. Whisk until completely smooth, then drizzle over bars. Slice into 12 squares and serve.
From thechunkychef.com


MIDWEST TART CHERRY PIE
Aug 19, 2015 - Don't mess with a Midwesterner's tart cherry pie! This one is made the right way—with a from-scratch PHILADELPHIA Cream Cheese crust. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And …
From pinterest.ca


MIDWEST TART CHERRY PIE
Jul 19, 2013 - Don't mess with a Midwesterner's tart cherry pie! This one is made the right way—with a from-scratch PHILADELPHIA Cream Cheese crust.
From pinterest.com


CLASSIC TART CHERRY PIE WITH CANNED CHERRIES - FEAST AND FARM
2022-05-19 Reduce heat to medium and simmer about 3 to 5 minutes until thickened. Turn off heat and add butter, almond extract, and cherries. Set aside. Unroll one crust into the bottom of a 9-inch pie plate. Fold or crimp edges of the crust. Add the filling. Unroll the second crust and slice into 1" wide strips.
From feastandfarm.com


HOMEMADE CHERRY PIE WITH FRESH OR CANNED TART CHERRIES
2016-06-08 Add ice water a little at a time until a ball forms and holds together. Divide in two, wrap and chill. Step 2: Make the filling. Toss cherries in large bowl with sugar and tapioca. Whisk together the egg wash and set aside. Step 3: Roll out your pie dough, fill …
From thehungrybluebird.com


APPLE CHERRY PIE FOR A TWIST ON HOLIDAY BAKING! - WEST VIA MIDWEST
2021-08-04 Strain juice from canned tart cherries and place cherries with the apples in the mixing bowl. Add lemon juice to cherry juice then add water to make 3/4 cup. Add to a small sauce pan. Into the juice mixture stir in cinnamon, 1/2 of the sugar, cornstarch and salt until well blended. Heat the mixture for 5 minutes and starting to boil.
From westviamidwest.com


TART CHERRY PIE RECIPE - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


CHERRY PIE - KING ARTHUR BAKING
2016-02-15 If you'd rather use a different thickener, check out our Pie Thickeners Guide for amounts. This lined pie plate has the filling that combines 6 cups of sour IQF cherries, 3/4 cup sugar, 1/2 cup Pie Filling Enhancer, 1 teaspoon almond …
From kingarthurbaking.com


CLASSIC HOMEMADE CHERRY PIE - GEMMA’S BIGGER BOLDER BAKING
2020-07-25 Preheat the oven to 400°F (200°C). In a large bowl, stir together cherries, cornstarch, sugar, vanilla, almond extract, lemon juice, and salt. Set aside. Roll out one pie crust and line a 9-inch pie pan with it. Spoon cherry filling into the pie crust, discarding any liquid that has collected in the bowl.
From biggerbolderbaking.com


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