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Bright Ranch Cherry Pie





Yields
Makes 8 or 9 servings

Notes: You can use your favorite pastry recipe instead.

  About 3/4 cup sugar
 5 tablespoons cornstarch
 7 cups dark sweet cherries (about 2 1/4 lb.), rinsed and pitted
 1/2 teaspoon almond extract
 1/4 teaspoon ground cinnamon
 1 package (15 oz.) refrigerated pastry for double-crust 9-inch pie
Step 1
1

In a large bowl, mix 3/4 cup sugar and cornstarch; add cherries, almond extract, and cinnamon; mix gently.

Step 2
2

Ease 1 pastry round into a 9-inch pie pan. Scrape cherry mixture into pastry, mounding in the center.

Step 3
3

With the tip of a sharp knife, cut the shape of a cherry (at least 1 1/2 in. wide; plus a stem) in the center of remaining pastry. Center pastry over fruit. Press pastry edges together, then fold under at rim and pinch edge decoratively. Lightly brush pastry with water, then sprinkle with about 1 teaspoon sugar. Set pie pan in a larger, shallow rimmed pan lined with foil (to catch any drips).

Step 4
4

Bake pie on pan in a 375° oven on the lowest rack until pastry is richly browned and filling bubbles in the center, 1 to 1 1/4 hours. Let cool at least 2 hours for filling to firm. Serve warm or at room temperature.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 367Calories from Fat 34
% Daily Value *
Total Fat 14g22%

Saturated Fat 5.5g28%
Cholesterol 12mg4%
Sodium 238mg10%
Total Carbohydrate 59g20%

Dietary Fiber 1.6g7%
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.