Michigan Sparkling Red Cherry Pie Source: old sugar bag recipe
2 (1-lb) cans or 4 c frozen cherry pie filling 1 c granulated sugar 1/4 c cornstarch 1/4 tsp salt 1 tbsp butter 1/8 tsp cinnamon 1/4 tsp almond extract Few drops red food coloring 1 baked graham cracker pie shell
Drain cherries well. If using frozen fruit, thaw first. Save 2/3 c juice. Combine sugar, cornstarch & salt in saucepan. Slowly add cherry juice, stirring constantly; bring mixture to boiling point. Turn heat to low; keep stirring till clear & thick, about 10 min. Add butter, cinnamon, almond extract, food coloring & cherries. Continue cooking on low stirring gently until mixture is very thick, about 8 min. Cool. Pour into baked, cooled pie shell. Chill 2 hr.