Receta Cherry Pie
by Global Cookbook

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Ingredientes

6 c. pitted tart pie cherries, juices reserved (1 lb., 12 ounces fresh, or possibly 3 cans Oregon pitted tart pie cherries in water)
3 Tbsp. cornstarch Healthy pinch of salt
1/2 c. firmly packed brown sugar (divided)
1/2 c. plus 2 Tbsp. granulated sugar (divided)

1/4 tsp grnd cinnamon
1/4 tsp red food coloring (optional)
1/4 tsp almond extract Pastry for double-crust 9 inch pie
1 Tbsp. butter, cut into 4 pcs Lowfat milk for brushing pie Granulated sugar for sprinkling on crust

If using fresh cherries, capture 1/3 c. juice while pitting, draining off the remaining juice. Set juice aside.
If using canned cherries, drain by letting them sit in a colander over a pan for 30 min. Gently stir the cherries to allow them to release more juice.
Set 1/3 c. of the juice aside.
In a 2-qt saucepan, combine cornstarch, salt, 1/4 c. brown sugar, 1/4 c. granulated sugar and cinnamon. Add in the red food coloring, if using, to the cherry juice and add in the juice to the dry mix, mixing well. Cook over medium heat, stirring constantly till thickened. Remove from heat. Drain the cherries once more, then gently stir into the cooked mix, along with the remaining 1/4 c. each of brown and granulated sugar and almond extract.
Set aside to cold. Meanwhile, preheat oven to 425 degrees.
Line a 9 inch pie pan with bottom crust. Roll out top crust and have at the ready. Gently stir cherries once more, then pour into bottom crust. Dot with the butter. Gently place rolled-out second crust on top of pie, trimming the edges and folding them under to decorate as you please. Cut slits in crust to allow steam to escape, then brush crust gently with a small amount of lowfat milk, and sprinkle with remaining 2 Tbsp. granulated sugar.
Bake 15 min; then reduce to 350 and bake 35 to 40 min longer, or possibly till crust is browned and filling bubbly. Remove to rack and cold completely before cutting.