Deep Dish Cherry Pie
Bake Time: 50 Minutes
Yield: 1 Pie
2 cans (411g each) tart red cherries
1/4 cup (50 mL) Challenge® CANADA or
BENSON’S® Corn Starch
1/2 cup (125 mL) sugar
1 teaspoon (5 mL) grated lemon peel
1/4 teaspoon (1 mL) salt
1 cup (250 mL) CROWN LILY WHITE® Corn Syrup
1 tablespoon (15 mL) butter or margarine, melted
1/2 teaspoon (2 mL) almond extract
4 drops red food coloring
2 (9-inch/23cm) unbaked pie crusts
Vanilla ice cream, optional
Directions
Preheat oven to 400°F (200°C). Drain cherries and
reserve juice. Combine 1/2 cup (125 mL) cherry juice
with corn starch. Add sugar, lemon peel, salt, corn syrup,
butter, almond extract and food coloring; 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. 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.
Bake Time: 50 Minutes
Yield: 1 Pie
2 cans (411g each) tart red cherries
1/4 cup (50 mL) Challenge® CANADA or
BENSON’S® Corn Starch
1/2 cup (125 mL) sugar
1 teaspoon (5 mL) grated lemon peel
1/4 teaspoon (1 mL) salt
1 cup (250 mL) CROWN LILY WHITE® Corn Syrup
1 tablespoon (15 mL) butter or margarine, melted
1/2 teaspoon (2 mL) almond extract
4 drops red food coloring
2 (9-inch/23cm) unbaked pie crusts
Vanilla ice cream, optional
Directions
Preheat oven to 400°F (200°C). Drain cherries and
reserve juice. Combine 1/2 cup (125 mL) cherry juice
with corn starch. Add sugar, lemon peel, salt, corn syrup,
butter, almond extract and food coloring; 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. 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.
© 2007 ACH Food Companies Inc., All rights reserved.