<p>Here is my cherry pie recipe (that we love).</p>
<p>Crust: I don’t make my own. I buy the Pillsbury ones in the fridge session (in the longish red box), and roll them out a bit thinner. </p>
<p>Preheat oven to 400 degrees with pizza stone covered with foil on bottom shelf.</p>
<p>3 16 oz cans of water packed red tart pitted cherries, drained
Reserve 1 cup of the juice from the cans of cherries
1/4 cup of potato starch or 1/3 cup of corn starch
1/2 tsp. almond extract
1 egg white, lightly beaten
1 cup sugar</p>
<p>Cook cherry juice, sugar, potato starch, and a pinch of salt over medium low heat. Stir with rubber spatula until very thick paste forms (this is homemade cherry goop, much better than the other kinds!). Scrape paste over cherries, add almond extract, and stir.</p>
<p>Fill pie crust and dot with butter. Put on top crust and put MANY slits in it. You may have some extra filling. Don’t overfill, it is messy if it overflows too much.</p>
<p>Bake 20 minutes. Brush with egg white and sprinkle with sugar. Bake 20 minutes more, then cover edge of crust with foil (I used to make the foil cover before I put it in the oven, much easier to shape when the pie is cool – my kids bought me a pie pan with a cover for the edges a couple of years ago). Bake 15-20 minutes more, cool on a wire rack.</p>
<p>Serve with vanilla ice cream. Yum!</p>