Prep Time: 30 minutes
Cook Time: 50 minutes
Yield: 1 pie
- 2 cans (14.5 ounces each) tart red cherries
- 1/4 cup Argo® OR Kingsford's® Corn Starch
- 1/2 cup sugar
- 1 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 1 cup Karo® Light Corn Syrup
- 1 tablespoon butter OR margarine, melted
- 1/2 teaspoon Spice Islands® Pure Almond Extract
- 4 drops red food coloring
- 2 (9-inch) unbaked pie crusts
- Vanilla ice cream, optional
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- Preheat oven to 400°F.
- Drain cherries and reserve juice.
- Mix 1/2 cup cherry juice with corn starch. Add sugar, lemon peel, salt, corn syrup, butter, almond extract and food coloring; stir until combined. Stir in cherries.
- Assmble pie by placing one crust in pie pan. Pour in filling. Place remaining pie crust over filling. Flute edges and cut slits in top crust.
- Bake for 10 minutes; reduce heat to 350°F and bake 40 minutes longer or until lightly browned. Serve warm with vanilla ice cream, if desired.
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