Fresh Cherry Pie

Ingredients 1-1/4 cups sugar 1/3 cup cornstarch 1 cup cherry juice blend

4 cups fresh or frozen pitted tart cherries, thawed 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon almond extract

Dough: 2 cups all-purpose flour 1/2 tsp salt 2/3 cup shortening 5–7 tablespoons cold water 1 big beaten egg, optional

Directions Preheat oven to 425°. Add sugar and cornstarch to a large pot and whisk in cherry juice until smooth. Boil and stir until thickened, 2 minutes. Get off the heat. Cherry, cinnamon, nutmeg, and essence; set aside.

Add flour and salt to a large bowl; chop in shortening until crumbly. Stir in cold water with a fork until a ball forms. Divide dough in half, making one ball slightly larger.

Roll larger ball to fit 9-inch pie pan on lightly floured surface. Transfer dough to pie plate and trim to edge. Add filling. Roll remaining dough into lattice crust. Seal and flute edge. Apply beaten egg if desired.

Bake 10 minutes. Reduce heat to 375° and bake 45–50 minutes until crust is golden brown. Wire-rack cool.

Nutritional Info 1 piece: 466 calories, 17g fat (4g saturated fat), 23mg cholesterol, 161mg sodium, 73g carbohydrate (41g sugars, 2g fiber), 5g protein.