Fruit pie can be made any time of year with in-season fresh fruits or frozen fruits.
- 20 ounces frozen, unsweetened pitted tart cherries, thawed (4 cups)
- 1 - 1 1/4 cup sugar (depending on preference)
- 1/4 cup cornstarch
- 2 tablespoons butter
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- Pastry for 2 pie crusts
Preheat oven to 375 degrees. Combine sugar and cornstarch in medium saucepan. Stir in cherries and cook over medium heat until mixture comes to a boil. Remove from heat; stir in butter and extracts. Line a 9-inch pie plate with crust. Fill with cherry filling. Adjust top crust, cutting steam vents. Brush top with milk and sprinkle with sugar. Bake 40 to 45 minutes. Cool before cutting.
Photo by Jodi Miller