FRESH CHERRY PIE

If you’re looking to learn how to make a cherry pie, this recipe is the place to start. The ruby-red cherry pie is just sweet enough, with a hint of almond flavor and a good level of cinnamon.

The cherries peeking out of the lattice crust make it so pretty too. I like to make a few of these pies throughout the summer.

—Josie Bochek, Sturgeon Bay, WI

Prep: 25 min. Bake: 55 min. + cooling

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Makes: 8 servings

1¹ ₄ cups sugar

¹₃ cup cornstarch

1 cup cherry juice blend 4 cups fresh or frozen pitted tart cherries, thawed ¹₂ tsp. ground cinnamon ¹₄ tsp. ground nutmeg ¹₄ tsp. almond extract

DOUGH

2 cups all-purpose flour

¹ ₂ tsp. salt

² ₃ cup shortening

5 to 7 Tbsp. cold water 1 large egg, beaten, optional

1. Preheat oven to 425°. In a large saucepan, combine the sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat. Add cherries, cinnamon, nutmeg and extract; set aside.

2. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in 2 so that 1 ball is slightly larger than the other.

3. On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edge. If desired, brush with beaten egg.

4. Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.

1 PIECE 466 cal., 17g fat (4g sat. fat), 23mg chol., 161mg sod., 73g carb.

(41g sugars, 2g fiber), 5g pro.