What a sweet surprise
Um...well...in that case. I never heard of this song before. What are you talking about? I deny all knowledge of this conversation.
adapted from Food Network
4 cups cherries (frozen or fresh. But if you use fresh, then you have to pit them, and well...that's just the pits. Seriously, it's a PITA.)
3/4 - 1 cup sugar (I suggest starting with less sugar, since the cherries can be pretty sweet)
4 TBS cornstarch
1/8 tsp almond extract (optional)
favorite pie crust recipe, double crust
1/2 TBS butter
granulated sugar to sprinkle (optional)
lemon juice (my addition)
cinnamon (my addition)
Put cherries into a saucepan and place over medium-high heat. Cover, and cook until the cherries release most of their juices, around 5-8 minutes.
In the meantime, whisk sugar and cornstarch together in a separate bowl. Once there is a decent amount of juice in the pan, remove from heat and then stir in sugar/cornstarch mixture. Mix in almond extract, if you're using it. Put it back over medium-low heat, and stirring frequently, allow it to thicken. Taste a small amount and adjust sweetness or tartness, whatever you want. I made mine more tart with lemon juice and threw in some cinnamon to spice things up. Take off heat and let it cool.
Pre-heat the oven to 375.
Pour the cooled mixture into the pie crust, and dot with butter. Moisten the edges of the pie, and cover with second crust. Flute the edges and cut slits in the center of the pie so that steam can escape. Sprinkle with sugar, if you want. Place the pie on a baking sheet and place in the oven. Bake for about 50 minutes and then let it cool for at least 1.5 hours. If you cut into the hot pie, it will be soupy and fall apart! Trust me, it's best to wait.