DEEP CHERRY PIE

DEEP CHERRY PIE 1963

From Billie Reid

Pastry, using 3 cups flour
4  20-oz. cans sour red cherries, water pack
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
dash ground allspice
2 T. cornstarch
Red food coloring
1/4 t. almond extract
2 T. lemon juice
2 T. butter
1/4 t. ground cinnamon
granulated sugar for crust

Roll out about 2/3 of the pastry; fit it into a 13 x 9" baking pan.  Trim edges, leaving a 1/2" rim.

Drain cherries well, saving the juice, and measure  1  1/3 cups of the juice.  

Mix sugars, cinnamon, allspice and cornstarch together; stir in 1/3 cup of the saved juice.

Meanwhile, heat remaining 1 cup juice and food coloring together until it simmers. 

Stir in cornstarch mixture slowly, and cook until mixture is thick and clear.

Add almond extract.

Place  drained cherries in pastry shell; pour syrup over them.

Sprinkle with lemon juice and dot with butter.

Roll out remaining pastry; cut into long strips about 1/2" wide and arrange in a lattice design over cherries carefully.

Sprinkle lattice strips with a little sugar.

Seal strips to pastry and flute edges.

Bake in a hot oven - 425 - for 30-40 minutes, until filling bubbles and crust is brown.

Cool.

Serve warm or cold with vanilla ice cream.

Makes 12 servings.