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“This recipe tweaks the traditional Cherry Pie recipe by using almond extract and cinnamon to give this filling a uniquely different taste.”
1hr 20mins

Ingredients Nutrition


  1. Drain cherries, reserving 1cup juice; set cherries aside.
  2. Combine 3/4c sugar, cornstarch, and cinnamon in a medium saucepan; stir mixture to remove lumps. Stir cherry juice into sugar mixture. Cook over medium heat, stirring constantly, till smooth and thickened. Remove from heat; stir in cherries, 1/2c sugar, butter and almond extract. Stir in food coloring.
  3. Line a 9" pie plate with half of pastry. Pour cherry mixture into the pastry shell.
  4. Cover with top crust. Trim edges of pastry; seal and crimp edges. Cut slits in top of crust for steam to escape. Bake at 425 degrees for 45 to 55 minute or till golden.

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