This is one of our favorite cherry pie recipes made with our canned Montmorency tart cherries in water which are a great alternative to fresh or frozen tart cherries.
- -1 1/4 cups granulated sugar
- -3 Tbsp. cornstarch
- -1/4 tsp. salt
- -1 Tbsp. butter, softened
- -2 cans King Orchards Tart Cherries, in water
- -1/4 tsp. almond extract
- -2 tsp. lemon juice
- -1 pastry for a double-crust 9-inch pie
Preheat oven to 400 degrees. Drain cherries, reserving 1/2 cup juice. Combine sugar, cornstarch, and salt. Combine cherry juice, almond extract, and lemon juice. Add to dry ingredients, mixing well. Fold in cherries and let stand for 15 minutes. Stir, then pour cherry mixture into pie crust. Dot with butter. Place upper pie crust over filling. Seal and flute edges. Bake for 50 to 55 minutes. Let sit 1-2 hours or overnight.