Ingredients

• 1 deep dish pastry for double crust
• 2 , 16.5 ounce
• 1 , 16 ounce
• 0.75 cups white sugar
• 3 tablespoons arrowroot powder
• 0.25 teaspoons ground cinnamon
• 0.13 teaspoons salt
• 1 tablespoon unsalted butter , melted
• 1 teaspoon lemon juice
• 0.5 teaspoons vanilla extract
• 0.25 teaspoons almond extract
• 0.13 teaspoons red food coloring

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. Roll out top crust, and set aside.
2. 2 Measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. Mix together sugar, arrowroot powder, cinnamon, and salt. Stir into syrup until dissolved. Increase heat to high, and bring syrup to a boil. Cook for 1 to 2 minutes, or until thickened. Remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring.
3. 3 In a large bowl, combine cherries and thickened syrup. Gently toss until evenly coated. Pour filling into pie crust. Cover with top crust, and crimp edges with fork. Make a few fork vents in top pie crust to allow steam to escape during baking.
4. 4 Bake in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C). Continue to bake for 30 minutes. Allow to cool for 3 hours before serving.

Nutrition per serving