Fun fact: the taste and fragrance of cherry pie (and cherry Coke,) is actually almond extract, not cherry itself. So whenever I get the urge to re-live the experience of cherry pie, I take a little whiff of my almond extract from the cupboard. 🙂
This is not a top secret recipe. It’s just the recipe on the back of the label of the red, tart Oregon Cherries. The only change I made was the addition of lemon juice: about half a small lemon, added after the almond extract.
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 2 regular-sized cans Oregon Red Tart Cherries (if you use the giant can, halve the cherry juice)
- 1/4 teaspoon almond extract
- juice from half a small lemon
- 1 tablespoon earth balance
- 2 crusts for a 9-inch pan (I use a store bought vegan one.)
- Preheat oven to 400.
- Drain the cherries and reserve the juice from one can. (half, if you’re using the big can.)
- In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened.
- Remove from heat. Gently stir in cherries and almond extract. Then add the lemon juice.
- Pour filling into pastry lined pie pan. Dot with butter or margarine. Adjust crust, seal and vent.
- Bake 30-40 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing.