Sour Cherry Pie

Patrick Nolan.
Submitted by : Patrick Nolan

Ingredients:
-- 1 bottom crust (Double mix all butter pie dough recipe)
-- 1 top crust (Double mix all butter pie dough recipe with baking powder option)

-- 4 cups (quart) frozen sour cherries

-- 1 cup of the sour cherry juice from the thawed frozen cherries.

-- Juice from 4 cups of your sour cherries (1 or more cups)

-- 1Tbsp Clear Jell (or corn starch) for each 1/4 cup of the cherry juice. (mix in cold cherry juice)

-- 1 cup sugar

-- 1/4 tsp salt

-- 2 Tbsp butter

-- 1/4 tsp almond extract

Directions:

Strain your thawed sour cherries to collect 1 cup of the cherry juice they produce when frozen.

In a 2 qt sauce pan add the cold cherry juice and whisk in the corn starch. Then whisk in your sugar and salt.

Heat over medium heat until it boils and thickens.

Take off heat and stir in your butter and almond extract.

Add your cool cherries to cool the filling off.

Roll your pie dough out and pour your cooled cherry filling into the the lined pie plate. Then place in freezer while you roll out the top crust.

Add the top crust in lattice strips or whole cover. If whole cover, cut holes in it for steam to release.

Bake lower center rack in preheated 425 degree oven for 15 minutes,  then reduce heat to 375 and bake for another 40 to 45 minutes or until golden brown and juices are bubbling out of pie.