Ingredients:
- 20 ounces frozen, unsweetened pitted tart cherries, thawed
- 1 – 1 1/4 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons butter
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- Pastry for 2 pie crusts
Directions:
- Preheat oven to 375 degrees.
- Combine sugar and cornstarch in medium saucepan. Stir in cherries and cook over medium heat until mixture comes to a boil. Remove from heat; stir in butter and extracts.
- Line a 9-inch pie plate with crust. Fill with cherry filling. Adjust top crust, cutting steam vents. Brush top with milk and sprinkle with sugar.
- Bake 40 to 45 minutes. Cool before cutting.
