All-American Cherry Pie

INGREDIENTS:

• CRUST
• 9-inch double crust Classic Crisco Pie Crust
• FILLING
• 3/4 cup sugar
• 5 tablespoons Pillsbury BEST™ All Purpose Flour
• 1/8 teaspoon salt
• 2 (14.5 ounce) cans red sour pitted cherries, drained, 1/4 cup liquid reserved
•  Few drops red food coloring (optional)
• 1 tablespoon butter
• 1/2 teaspoon almond extract
• GLAZE
• 1 large egg
• 2 tablespoons half-and-half or milk

PREPARATION DIRECTIONS:

1.  
   Crust


2. 1.
   Prepare as directed. Do not bake. Heat oven to 400°F.


3.  
   Filling


4. 1.
   In a medium saucepan, combine sugar, flour and salt; add reserved 1/4 cup cherry juice and red food coloring, if desired. Stir until blended. Add cherries.


5. 2.
   Cook and stir over medium heat until mixture comes to a boil; boil 1 minute. Remove from heat; stir in butter and almond extract.


6. 3.
   Pour filling into unbaked pie crust. Roll out top crust. Using 1-1/2-inch star cutter, cut 3 stars in center of crust. Place top crust over filling; trim and seal. Roll out leftover scraps to 1/8-inch thickness; cut into star garnishes. Place on crust as desired.


7.  
   Glaze


8. 1.
   In a small bowl beat egg yolk with fork. Stir in half-and-half. Brush over top.


9. 2.
   Bake 40 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent overbrowning.