Ingredients
1-1/4 cups sugar1/3 cup cornstarch1 cup cherry juice blend4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon almond extractDOUGH:2 cups all-purpose flour1/2 teaspoon salt2/3 cup shortening5 to 7 tablespoons cold water1 large egg, beaten, optional
Preparation
Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract; set aside.
In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that 1 ball is slightly larger than the other.
On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edge. If desired, brush with egg wash.
Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.
