Sunday, August 17, 2008

My recipe for the Fall Sassy Apron Swap

2 - 16oz cans Red Pitted Cherries (tart) (water packed)
1 Cup Sugar
1/4 Cup Cornstarch
1 Tablespoon Butter
3-4 Drops of Almond Extract
10 Drops of Red Food Color
1 Pkg Pie Crusts (or home made crust of course)

Drain cherries reserving 1 Cup of liquid from drained cherries.
In large sauce pan: combine 3/4 Cup sugar, and the cornstarch.
Stir into sugar, and cornstarch the reserved cherry liquid.
Cook and stir over Med heat until bubbly and thick, after reaching that stage continue to cook and stir two more minutes.
Remove from heat. Stir in remaining Sugar , Butter and Almond extract. Stir in cherries and, if desired the food coloring. Cool mixture slightly.
Transfer Cherry mixture in to pastry-lined pie pan. Top with lattice Crust. ( I just put a top layer on mine and poke holes into the top crust)
To prevent over browning cover the edges of pie crust with tin foil.
Bake at a 375 degree oven for 25 mins, remove foil and bake another 25-30 mins or until top is golden brown.
Cool on wire rack.

My apron will be posted after my partner gets her apron. Thank you all for waiting to see this lovely apron :)