Trial Pie #1

My uncle works in the same school district that I do, and he and his co-workers have a lovely-sounding tradition of "Friday Pie-day."  I am a teensy bit jealous.  Well, it was his turn to bring the pies a couple of weeks ago, and he asked me to bake them.  I couldn't decide what kind of pies to make, but I wanted to make sure they were good before I gave them to people I do not know; therefore, I made a couple of trial pies and tested them out on my family.

This Sour Cherry Pie is...um...rustic looking.  To call it ugly would be mean.  All I have to say is, I was not getting along with the crusts that day.  Despite it's appearance, it was delicious.  My sister, who does not even like fruit pies all that much voted that I make this one for "Friday Pie-day!"

Sour Cherry Pie

Ingredients:

unbaked 9-inch double crust

2 cans (1 pound each) red tart cherries packed in water, drained and 1 cup of liquid reserved

1/3 cup firmly packed brown sugar

1/3 cup granulated sugar

1/4 cup cornstarch

1/2 teaspoon cinnamon

1-1/2 tablespoons butter-flavored shortening

1 tablespoon vanilla extract

1 teaspoon almond extract

milk 

granulated sugar

Directions:

1.  Preheat oven to 425 degrees.

2.  Combine brown sugar, granulated sugar, cornstarch, and cinnamon in a saucepan; stir in reserved cherry juice.  Cook and stir until mixture is thick and bubbly.  Boil and stir for 1 minute.  Add cherries and cook for 1 minute or until mixture comes to a boil.  Remove from heat.  Add shortening, vanilla, and almond extract.  

3.  Spoon filling into pan that has been prepared with the bottom layer of the pie crust.  Cover with top crust.  Fold and flute edges.  Cut slits or designs in top crust to allow steam to vent.  

4.  Brush top crust with milk and sprinkle with granulated sugar to create a glaze.

5.  Bake for 15 minutes.  Reduce heat to 350 degrees and bake for 25 minutes more or until crust is golden brown.  Cool.  

Source:  Great American Brand Name Baking