To make a cherry pie in the fall in Oklahoma, you need a frozen bag of tart cherries. They sell sweet cherries too but they won't give your pie that tangy sweet and sour taste. I found mine at IGA for $3.65 for a 20 ounce bag.
In a saucepan, combine a bag of cherries, 1 cup sugar and 3 1/2 tablespoons cornstarch. Let sit for about 10 minutes.
Bring to a boil over medium heat, stirring almost constantly.
Lower the heat and simmer for 5 minutes or until the juices thicken and become translucent.
Remove from heat and stir in the 1 tablespoon butter and 1/2 teaspoon almond extract.
Bake in the preheated 375 oven for 45 to 55 minutes, or until crust is golden brown. It will bubble alot so you might want to put something under the pie to catch any drips.
|This is Pilgrim Pie. I first made this easy and low-cost pie when we had 4 hungry children to feed. It is kind of like pecan pie but with coconut and oatmeal instead of the nuts.|