Prize Winning Cherry Pie
1 cup Sugar
3 tablespoons Cornstarch
1/4 teaspoon Salt
2/3 cup Grenadine syrup
2 (16-ounce) pkg frozen cherries, thawed
1/2 teaspoon Almond extract
2 tablespoons Butter or margarine
Pastry for double-crust 9-inc
2 teaspoons Milk
2 Pounds fresh cherries — pitted
1/4 cup Cornstarch
Combine sugar, cornstarch, and salt in a medium saucepan; stir mixture to remove lumps. Stir grenadine syrup into sugar mixture. Cook over medium heat until smooth, stirring constantly. Add cherries; simmer until liquid is thickened and transparent (about 4 minutes), stirring gently once or twice. Add almond extract and butter, stirring until butter melts; cool. Roll out half of pastry to 1/8″ thickness on a lightly floured surface. Place in a 9″ deep-dish pie plate; trim off excess pastry along edges.
Pour cooled cherry mixture into pastry shell. Roll remaining pastry to 1/8″ thickness; transfer to top of pie. Trim off excess pastry along edges. Fold edges under and flute. Cut slits in top crust for steam to escape. Brush top of pastry shell lightly with milk. Bake at 400ºF for 55 minutes or until golden brown. Cool pie before serving. Yield: one 9-inch pie. NOTE: Two pounds fresh cherries, pitted, may be substituted for 2 (16-ounce) packages frozen cherries; use 1/4 cup cornstarch instead of 3 tablespoons.