Tart Cherry Pie

Ingredients

• Pastry for 9-inch 2-crust pie
• 1 cup sugar
• 3 tablespoons Argo® Corn Starch
• 2 cans (16 ounces each) tart cherries
• 1/2 teaspoon almond extract (optional)

Directions

Preheat oven to 425ºF.

Roll half of pastry into 12-inch circle; use to line 9-inch pie plate.

Drain cherries, reserving 1/3 cup juice. In large bowl combine sugar, corn starch, reserved cherry juice and almond extract, if desired. Add cherries; toss to coat. Spoon into pie crust.

Roll remaining pastry into 12-inch circle. With pastry wheel, cut into about 10 (1/2-inch wide) strips. Place 5 strips across filling. Weave lattice top with remaining pastry strips by folding back alternate strips as each cross strip is added.

Bake 45 to 50 minutes or until juices that bubble up in center are clear and shiny. If edge begins to overbrown, cover with strips of foil. Remove to wire rack to cool.