Many of you are asking me what happened with the dream job for co-hosting on the Rachael Ray Show. I am disappointed to tell you that I was not named the winner or one of the four runners up, but I was so blessed by your compliments and encouraging words. So, I have started this blog where I can share my recipes and food with you.
Pictured in my profile shot from my show application is my Cherry Pie. I wanted to share this recipe with you. The recipe comes from my Mom and is a favorite of mine. It has almond extract and lemon juice in it.
Cherry Pie Supreme
2 unbaked pie crusts
2 cans pitted dark red cherries
6 Tbsp. cornstarch
1 1/2 cup sugar
Dash of salt
Reserved juice from canned cherries
2 tsp. lemon juice
2 Tbsp. butter
1/2 tsp. almond extract
Combine cherry juice, cornstarch, sugar and salt. Cook in the microwave in 2 minute intervals until thick. Add reserved cherries, lemon juice, butter and almond extract. Stir gently to combine and cook for another 2 minutes in the microwave. Let filling cool while placing the bottom pie crust in the pie pan. Pour cooled filling in pie crust and top with the second pie crust. Roll under the edges of the two pie crusts together and crimp the edge. Cut a slit in the middle of the top crust to let the steam vent while cooking. Bake at 325 degrees for 35-45 minutes. Let the pie cool to room temperature so that it will not be runny when you are ready to serve it. Store any leftover pie in the refrigerator.
For the top crust on the cherry pie pictured above, I used the red maple leaf cut out that I have from Williams-Sonoma to make as decoration the on top of the pie.
Thank you everyone for the likes you gave my application. I know you will enjoy this pie.