Always Delicious Cherry Pie

Name: Always Delicious Cherry Pie
Total time: 255
Yield: 8
Ingredients: 1 deep dish pastry for double crust; 2 (16.5 ounce) cans pitted dark sweet cherries, drained with syrup reserved; 1 (16 ounce) can pitted sour cherries, drained; 0.75 cup white sugar; 3 tablespoons arrowroot powder; 0.25 teaspoon ground cinnamon; 0.125 teaspoon salt; 1 tablespoon unsalted butter, melted; 1 teaspoon lemon juice; 0.5 teaspoon vanilla extract; 0.25 teaspoon almond extract; 0.125 teaspoon red food coloring

Recipe by Jody Clark from allrecipes.com

Dessert 4 Hr. 15 Mins.

Ingredients

8 servings

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1 deep dish pastry for double crust
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2 (16.5 ounce) cans pitted dark sweet cherries, drained with syrup reserved
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1 (16 ounce) can pitted sour cherries, drained
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0.75 cup white sugar
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3 tablespoons arrowroot powder
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0.25 teaspoon ground cinnamon

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0.125 teaspoon salt
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1 tablespoon unsalted butter, melted
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1 teaspoon lemon juice
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0.5 teaspoon vanilla extract
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0.25 teaspoon almond extract
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0.125 teaspoon red food coloring

Instructions

Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. Roll out top crust, and set aside.
Measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. Mix together sugar, arrowroot powder, cinnamon, and salt. Stir into syrup until dissolved. Increase heat to high, and bring syrup to a boil. Cook for 1 to 2 minutes, or until thickened. Remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring.
In a large bowl, combine cherries and thickened syrup. Gently toss until evenly coated. Pour filling into pie crust. Cover with top crust, and crimp edges with fork. Make a few fork vents in top pie crust to allow steam to escape during baking.
Bake in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C). Continue to bake for 30 minutes. Allow to cool for 3 hours before serving.