Cherry Pie

Makes one 9-inch pie.

This pie recipe is based on a recipe from a can of Oregon Pie Cherries. It has less sugar. Be sure to get pie cherries; they're tarter than other canned cherries.

• ¾ c sugar
• 3 tbsp cornstarch
• 2 cans pie cherries
• (¼ tsp red food coloring)
• (¼ tsp almond extract)
• 2 unbaked 9-inch pie shells

Combine the sugar and cornstarch in a saucepan. Drain the cherries, but keep 1 cup of juice. Stir the juice into the sugar and cornstarch. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat and add the drained cherries and optional flavoring and coloring.

Roll the crusts and fill the pie as usual. You can use a lattice top if you prefer; it works well with this pie. Bake at 400°F for 50 to 60 minutes, or until the crust browns and the filling begins to bubble. Cool for several hours or the filling will still be liquid.

Ready to eat!