Pie. Spring. The two are synonymous for me.
With summer fruit still not in season, I opted for canned tart cherries (cherry pie is my favorite).
1/2 cup sugar
3 tablespoons cornstarch
2 cans red cherries (I like to use tart cherries)
1/4 teaspoon almond extract
2 crusts for a 9-inch pie (you can opt for store bought crusts or make your own*)
Preheat the oven to 400 degrees. Drain the cherries and save the juice from only one can in a bowl. Combine the cornstarch and sugar in a saucepan, then stir the cherry juice. Cook over medium heat, stirring constantly until thickened. Remove from heat. Gently stir in cherries and almond extract in the sauce pan. Roll out first crust and place in bottom of pie tin. Pour filling into the pastry lined pie pan. Adjust crust, seal and vent. Bake 35-40 minutes or until crust browns and filling begins to bubble. Cool pie fro several hours o allow filling to thicken before slicing.
*To make your own crust I follow Ree Drummond’s Perfect Pie Crust recipe.