Cherry Pie

This is the recipe that we use for the Door County sour cherries that we pick each year. We tend to make this recipe more often as a topping for waffles or pancakes than as a pie filling.

Ingredients

• 1 cup sugar

• 3 tablespoons corn starch

• 4 cups cherries with their juice

• 1 tablespoon butter (optional)

• 1/2 teaspoon almond extract

Instructions

Pie Filling

1. Mix sugar and cornstarch in a 4-quart sauce pan. Add cherries and mix.

2. Heat on medium heat until boiling. Cook for 1 minute more.

3. Remove from heat. Add butter and almond extract. Let cool.

Pie

1. Put filling in a pie shell. Top with another crust. Vent the crust by cutting slices in it. Alternatively, use a lattice crust for the top.

2. Bake 25-30 minutes at 425°. The crust will be golden brown and the cherry filling should start to bubble on the edges when the pie is done.