Cherry Pie

In Linda Triplett's circles, she's famous for this recipe, which, amazingly, she created the first time she tried making cherry pie. "I just couldn't bring myself to pour the cherry filling from a can into a pie crust and call it my own," she explains. The key: whole tart cherries give it a fresh taste even though they're canned. Though the recipe has been "top secret" until now, it was among the top finishers in our contest -- and now the secret's out!

1 can tart cherries - save 1/4 cup of the juice.
1 can sweet cherries - drained
1/2 cup white sugar - more to taste if too tart
1/4 cup flour
1/2 teaspoon almond extract
2 pie crusts -  homemade or Pillsbury packaged
1 egg
1 Tablespoon cream or Half & Half
Sugar for the top

Preheat oven to 400° F.  
Mix the sugar and flour into a saucepan, add the drained sweet cherries,  and cherry juice in a saucepan. Heat until the sides of the pan are lightly bubbling and sauce is thickening. Using the back of a wooden spoon or a spatula, press the cherries and mush them up so that there are no whole cherries left. Add the tart cherries and heat lightly. Do not over heat the tart cherries, you want them to stay whole. Remove from heat and gently stir in the almond extract.  Set aside to cool.
Into your pie plate, pat in a  8" or 9" crust. Leave the edges about 1" over the top.  Add your room temperature cherries and then take the second crust and cut 1/2 inch strips. Taking the strips make a lattice pattern on top of the pie. Pinch the bottom edges together with the lattice edges. Finish the edges with your favorite pattern. Mix the egg with a fork and then add the cream and mix well. Brush over the top of the pie making sure to get the edges of the crust, but not under the crust as it will make the crust stick to the pan when baked. Sprinkle lightly with sugar.
Put on a baking sheet and bake for 30 minutes or until the cherries are bubbling, watching so that the crust doesn't get too brown. If it does, cover the edges with crimped foil and continue baking. Cool completely before cutting. Can be served with vanilla ice cream or just plain.

Enjoy...this is the best cherry pie ever!!

Linda Triplett
White Bear Lake


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