Grasshopper Pie

Nothing beats homemade pie—and these from-scratch sweet treats are guaranteed to delight your loved ones!

Cherry Pie

Just a hint of vanilla and almond flavors lets the sweet cherries truly shine in this American classic! 4 cups pitted fresh or frozen sweet cherries 1 cup sugar 1/4 cup cornstarch 2 Tbs. butter 1/4 tsp. salt 1 tsp. almond extract 1/2 tsp. vanilla extract Pastry Pie Crust for 2 crusts, recipe on page 30

Whipped cream or vanilla ice cream, optional

● Combine cherries with 1 1/4 cups water, sugar, and cornstarch in pot. Cook over medium heat until thickened, stirring occasionally, about 5 minutes. Add butter and salt; remove from heat. Add almond and vanilla extracts. Cool slightly, then refrigerate until cooled, about 30 minutes. ● Preheat oven to 400°F. On lightly floured surface, roll out 1 piece dough to fit 9" pie pan; fit into pan. Roll out remaining dough into round large enough to fit over pie pan. Using knife or 1 1/4" flowershaped cutter, cut vents into dough.

● Pour cherry mixture into dough-lined pan. Place vented dough over filling; seal and flute edge. Bake 10 minutes. Reduce oven to 350°F. Bake 30- 45 minutes, covering edge with strip of foil if browning too quickly. If desired, serve with whipped cream or ice cream. Servings: 8. Cals.: 505. Protein: 4 g. Fat: 24 g. (7 g. saturated). Chol.: 8 mg. Carbs.: 67 g. Sodium: 388 mg. Fiber: 3 g. Sugar: 37 g. Kitchen time: 40 minutes. Total time: 3 hours.