Always Delicious Cherry Pie Recipe

Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface roll out one crust and place in a 9 inch deep dish pie plate. Roll out top crust and set aside.

Measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. Mix together sugar arrowroot powder cinnamon and salt. Stir into syrup until dissolved. Increase heat to high and bring syrup to a boil. Cook for 1 to 2 minutes or until thickened. Remove from heat and stir in butter lemon juice vanilla almond extract and red food coloring.

In a large bowl combine cherries and thickened syrup. Gently toss until evenly coated. Pour filling into pie crust. Cover with top crust and crimp edges with fork. Make a few fork vents in top pie crust to allow steam to escape during baking.

Bake in preheated oven for 20 minutes then reduce heat to 375 degrees F (190 degrees C). Continue to bake for 30 minutes. Allow to cool for 3 hours before serving.