Springridge Farm Classic Cherry Pie

– courtesy Springridge Farm

Springridge Farm Classic Cherry Pie
3 cups frozen, Ontario cherries, thawed
2 ½ tbsp cornstarch
¼ tsp salt
¼ tsp almond extract
5-6 tbsp white sugar
2 tsp lemon juice
1 tbsp butter
Pastry for 2 crust 9″ pie

Drain cherries, reserving juice. Combine sugar, cornstarch and salt in saucepan; blend in cherry juice. Stir over direct heat until thick and clear. Remove from heat and stir in butter, almond, lemon and cherries. Cool. Pour into pastry-lined pie pan. Cover with plain or lattice top. Seal.  Bake at 400°F for 10 minutes; reduce heat to 350°F for about 30 minutes. This pie filling is great for cherry cheesecake, tarts or as a sauce as well. Enjoy!