My family loves a good cherry pie and this is one that I frequently take to gatherings.
- 2 cans of cherry pie filling (I use Comstock, but you can use Lucky Leaf or whatever is available).
- a toucn of Almond Extract (maybe 1/4-1/2 tsp)
- Sugar (1/4 c. sugar, more or less)
- Preheat oven to 450º, remove chilled pastry dough from the refrigerator and set aside.
- Pour the contents of the pie filing in a large bowl, add a bit (maybe 1/4-1/2 tsp.) of almond extract and about 1/4 cup of sugar or less. Taste. Adjust by adding more extract or sugar if you need and taste again. I love this part! If you want the filling to be a bit thicker, you can take some of the filling, add a tablespoon or two of flour or cornstarch. Once it is blended in nicely, add it back into the rest of the pie filling and stir gently until it is uniform (blended in well).
- Roll out the bottom crust and fit into 9-inch pie plate, trimming to 1 inch beyond the edge. Lay the top crust over the filling, sealing and fluting the edges; cut steam vents in the top. My kids love it when I do a fancy lattice crust. ** Just remember that it needs to be vented so if you just lay a solid crust over it, use a knife to slit a few places, so the steam can escape.
- Bake 15 minutes, then lower the oven temperature to 350º F and bake 40-50 minutes or until the crust is golden. You might want to put a cookie sheet below your pie in case there is any overflow. This will save you from having to clean your oven.
- Remove pie from the oven and cool slightly on a wire rack. Serve warm and adda scoop of vanilla ice cream if desired.