Best Cherry Pie So Tasty

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Best Cherry Pie

"Good ol' cherry pie..."

Ingredients :

1 recipe pastry for a nine inch double crust pie
1 (20 ounce) can pitted bitter cherries
1 cup white sugar
1/three cup all-motive flour
1/8 teaspoon salt
2 tablespoons butter
1/4 teaspoon almond extract
1/4 teaspoon purple meals coloring (optionally available)
1 egg yolk

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
Drain cherries, booking 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and convey to a boil, stirring often. Reduce heat and simmer for five mins. Mixture will thicken.
When mixture is thickened, upload butter, almond extract, meals coloring and cherries. Cover and refrigerate.
On lightly blanketed floor, roll out 1/2 of the pastry into an eleven inch circle. Put into 9 inch pie dish. Roll other 1/2 of pastry into another eleven inch circle. With a knife or pastry wheel, cut 8 half inch strips.
Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, throughout the pinnacle of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.

Notes :

Reynolds® Aluminum foil may be used to keep food wet, prepare dinner it evenly, and make smooth-up easier.

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