Cherry pie is my husband's birthday pie. When his mother was living, she always made him a cherry pie on his birthday. The first year his birthday came along after his mother's death, which was sudden and very hard on him, I told my mother that his birthday would be a reminder of his mother being gone, because she always cooked his favorite dinner and made his cherry pie. Every year since then, my mother has made that cherry pie and cooked that dinner, if not on his exact birthday, one day during the week of his birthday and he really looks forward to it. Last week was his birthday, so he got his cherry pie. Here's what you will need to make it:
pie pastry for two pie crusts (you can use refrigerated or make your own)
1 can cherry pie filling
1/2 cup sugar
1/2 cup water
1 Tbs. cornstarch
1/2 tsp. almond flavoring
1/4 stick of butter, melted
sugar for sprinkling the top
Mix sugar, water, and cornstarch in a pan and bring to a boil, add the cherry pie filling and cook just until it bubbles. Add the almond flavoring. Place pie pastry in pie plate. Pour cherry filling into crust. Cut the other crust in 1/2 inch strips and lay in a lattice pattern over the top of the pie. Crimp the edges with your fingers or with the tines of a fork, trimming the crust around the edges. Brush the lattice crust with melted butter and sprinkle with sugar. Place on a cookie sheet and in a 300 degree oven for 1 hour.
This type of pie does best with the lattice crust so that it doesn't bubble over and also cooking at this lower temperature for a longer time keeps it from bubbling over and making a messy looking pie.