Glazed Cherry Pie Recipe

• Pastry for 9-inch two-crust pie
• 1-1/4 cups sugar
• 1/4 cup cornstarch
• 2 16-ounce cans pitted tart cherries, drained and juice reserved (or one quart home-canned)
• 1 tablespoon butter
• 1/2 teaspoon almond extract

GLAZE:

• 1/4 cup powdered sugar
• 1-1/2 teaspoons corn syrup
• 1/4 teaspoon almond extract
• 1-2 teaspoons water

Prepare pie crusts for 9-inch pie.  In medium saucepan, combine sugar and cornstarch.  Gradually add one cup of reserved cherry juice.  Cook over medium heat until mixture comes to a boil.  Boil one minute until clear and slightly thickened, stirring constantly.  Remove from heat; add butter and almond extract.  Gently stir in cherries. Spoon into pie-crust-lined pan.  Top with second crust and flute; cut slits in top crust.  Bake at 400 degrees for 40-50 minutes or until golden brown.  In small bowl, combine all glaze ingredients, adding enough water until glaze is of desired consistency.  Drizzle over hot pie.  Cool several hours before serving.