Prefer cherries over classic berries? The good news is that they’re in season, too! Whip up a Deep Dish Cherry Pie recipe to serve to family and friends, and they’ll be begging for the recipe.
While this one originally calls for canned cherries, subbing in fresh will only make it better (just make sure to remove any pits first)
Ingredients
- 2 cans (14.5 ounces each) tart red cherries
- 1/4 cup Fleischmann’s Corn Starch
- 1/2 cup sugar
- 1 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 1 cup Crown Lily White Corn Syrup
- 1 tablespoon butter OR margarine, melted
- 1/2 teaspoon almond extract
- 4 drops red food colouring
- 2 (23cm/9-inch) unbaked pie crusts
- Vanilla ice cream, optional
Directions
- Preheat oven to 400°F/200°C.
- Drain cherries and reserve juice. Combine 1/2 cup cherry juice with corn starch. Add sugar, lemon peel, salt, corn syrup, butter, almond extract and food colouring; stir until combined. Stir in cherries.
- Place one crust in pie pan. Pour in filling. Place remaining pie crust over filling. Flute edges and cut slits in top crust.
- Place pie on a baking sheet or pizza pan (in case the pie bubbles over during baking). Bake for 10 minutes; reduce heat to 350°F/180°C and bake 40 minutes longer or until lightly browned. Serve warm with vanilla ice cream, if desired.