Cherry Pie
Utensils:
Saladmaster pie pan
Saladmaster baking sheet
Saladmaster Double walled medium bowl
Ingredients:
1 (15 ounce) package double crust ready-to-use pie crust
3 cups cherries, pitted
¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon almond extract
2 tablespoons salted butter, cut into bits
Directions:
Preheat the oven to 400 degrees F (200 degrees C).
Place bottom pie crust into a 9-inch pie pan; prick bottom with a fork.
Bake in the preheated oven until crust lightly browned, about 8 minutes. Let crust cool 5 minutes.
Combine cherries, sugar, cornstarch, and almond extract together in a bowl; pour into the par-baked crust and dot with butter. Cover with top crust, crimp edges to seal; cut vents into the top with a sharp knife. Place pie on the baking sheet.
Bake in the preheated oven for 30 minutes. Continue baking until crust is golden brown and filling bubbly, 10 to 20 minutes more. Let cool on a wire rack, about 15 minutes
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