Sweet And Tart Cherry Pie

Total Time: 31 mins Preparation Time: 30 mins Cook Time: 1 min

Ingredients

• 2 teaspoons pumpkin pie spice, i use baking spice mix
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 15 ounces tart cherries, pitted packed in water
• 16 ounces sweet cherries, i used frozen
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract, or
• 1/2 teaspoon vanilla extract
• pie double crust pie crust
• 1 pinch salt
• 1 teaspoon sugar, for topping the crust

Recipe

• 1 ready pie shell and let it relax while making filling.
• 2 strain can of tart cherries, reserving liquid.
• 3 mix all cherries together, set aside
• 4 note: it would not accept baking spice in the ingredient list, so i put pumpkin pie spice as it is the closest. the baking spice i use is 326104. otherwise, 1 1/2 tsp cinnamon, 1/8 tsp each cloves, nutmeg, ginger, 1/4 tsp each cardamon and allspice - to the best of your pantry's ability.
• 5 in a large saucepan cook over medium heat the reserved liquid, cornstarch, salt, spices and sugar. cook until thick and bubbly. stirring constantly.
• 6 stir in berries, until mixed. add the almond or vanilla extract.
• 7 cool to room temperature. (this help keep pie crust from getting soggy while baking).
• 8 pour into pie shell. either top with a lattice top (prettiest) or cover with remaining pastry dough remembering to vent in several spots.
• 9 brush with heavy cream (or milk) and sprinkle with sugar and a small pinch of salt.
• 10 rest pie in refrigerater for 1 hour. 20 minutes before baking, preheat oven to 425 with a baking stone set on the lowest rack possible.
• 11 cook pie for 1 hour, or until all over is bubbly. you may need to tent a piece of foil over the pie to keep the shell from burning, just make sure to have steam vents.