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Cherry Pie Obsession

Pastry for double crust 9-inch pie
2 - (1-lb.) cans red, tart, pitted cherries in syrup
3/4 cup - Florida Crystals® Organic Sugar
3 tablespoons - cornstarch
1/4 teaspoon - salt
1/4 teaspoon - almond extract
1 tablespoon - butter or margarine

Preheat oven to 375┬░F. Line 9-inch pie pan with half of pastry.

Drain cherries; reserve 2/3 cup syrup. In medium saucepan, combine sugar, cornstarch and salt. Using a wire whisk, blend reserved syrup into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and becomes translucent, about 5 minutes. Add cherries and almond extract. Bring to boil, stirring gently. Spoon filling into pastry-lined plate. Dot with butter. Top with remaining pastry. Trim and flute edges. Cut slits in top crust to allow steam to escape.

To prevent overbrowning, cover edge of pie with foil. Bake 25 minutes. Remove foil. Bake 20-25 minutes or until top is golden brown. Serve warm or at room temperature.

Serving Quantity: 7 to 8

Quick Tip:
Note: If water-packed cherries are used, increase sugar to 1 cup and use only 1/2 cup syrup


A scrumptious pie baked with a rich cherry filling, traditionally made with fresh sour cherries.