Best Ever Cherry Pie

Summary
Prep time	45 min
Cook time	50-55 min @ 375
Source	Eric Walljasper (Bethany)
Yield / serves	9" deep dish pie
Rating	Delicious

Ingredients

• 2 x 14.5-16 oz cans pitted tart red cherries (water packed)
• 1 1/2 c sugar, divided
• 1/3 c cornstarch
• dash salt
• 1 T unsalted butter
• 1/4 t vanilla
• 1/4 t almond extract
• 1/4 - 1/2 t ground cloves
• 1/8 t ground ginger
• 1/8 t ground cinnamon
• double-crust pastry

Preparation

Drain the cherries, reserving 1 cup liquid. In a saucepan, combine 3/4 c sugar, cornstarch, and dash of salt. Stir in reserved cherry liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in remaining sugar, cherries, butter, extracts and spices. Cool a bit.

Fill pastry-lined 9" pie plate with cherry mixture. Cover with top pastry, flute edges, and vent. Brush pastry with milk; sprinkle with cinnamon-sugar. Cover edge with foil and bake for 25 minutes at 375. Remove foil and continue baking for 25-30 minutes or until crust is golden.