Prize-Winning Cherry Pie

Directions

Combine sugar, cornstarch, and salt in a medium saucepan; stir mixture to remove lumps.

Stir grenadine syrup into sugar mixture.

Cook over medium heat until smooth, stirring constantly.

Add cherries; simmer until liquid is thickened and transparent (about 4 minutes), stirring gently once or twice.

Add almond extract and butter, stirring until butter melts; cool.

Roll out half of pastry to ⅛ inch thickness on a lightly floured surface.

Place in a 9-inch deep-dish pieplate; trim off excess pastry along edges.

Pour cooled cherry mixture into pastry shell.

Roll remaining pastry to ⅛ inch thickness; transfer to top of pie.

Trim off excess pastry along edges. Fold edges under and flute.

Cut slits in top crust for steam to escape.

Brush top of pastry shell lightly with milk. Bake at 400℉ (200℃) for 55 minutes or until golden brown.

NOTE: Two pounds fresh cherries, pitted, may be substituted for 2 (16-ounce) packages frozen cherries; use ¼ cup cornstarch instead of 3 tablespoons.