*  Exported from  MasterCook  *

                         Prize Winning Cherry Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Sugar
   3      tablespoons   Cornstarch
     1/4  teaspoon      Salt
     2/3  cup           Grenadine syrup
   2                    (16-ounce) packages frozen
                        Cherries -- thawed
     1/2  teaspoon      Almond extract
   2      tablespoons   Butter or margarine
                        Pastry for double-crust 9-i
                        See recipe for double-crust
   2      teaspoons     Milk
                        Substitute
   2                    Pounds fresh cherries -- pitte
     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-inch thickness on a lightly floured surface. 
Place in a 9-inch deep-dish pieplate; trim off excess pastry along edges.
 Pour cooled cherry mixture into pastry shell
.Roll remaining pastry to 1/8-inch 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 400 degrees 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 f
or 2 (16-ounce) packages frozen cherries; use 1/4 cup cornstarch instead of 3 tablespoons.

                   - - - - - - - - - - - - - - - - - -