Rosemary's Cherry Pie

February has a few things going for it and this cherry pie is one of them. When I was in college, my Great-Aunt Rosemary made this for me one President's Day Weekend while I was visiting her. I call her every year for reminders on how to make it. So this year, I decided to take a few notes. You can be ambitious and make your own crust- I bought a frozen one at Whole Foods and it was delish.

Ingredients:

1 Pie Crust (homemade or frozen)

For the filling:
1 15 oz can Oregon brand Bing Cherries, Pitted
1 21 oz can Cherry Pie Filling
1 Tablespoon Corn Starch
1 Tablespoon Cold Water
1 Teaspoon Almond Extract

For the Real Whipped Cream Topping:
1 Cup Heavy Whipping Cream
2 Tablespoons powdered sugar
1 Teaspoon Vanilla Extract

Cook pie crust according to package instructions and let cool.

Drain the juice from the Bing Cherries into a saucepan. Place over very low heat. in a small bowl, mix one tablespoon of corn starch and one tablespoon of cold water. Add to the Bing Cherry Juice. whisk until thickened slightly. Add the almond extract. Remove from heat and let cool. When the cherry juice has cooled, mix juice with Cherry pie filling in a large bowl. Add the Bing Cherries and gently combine. Pour the filling mixture into the pie crust.

Real Whipped Cream:
Tip: Put your mixer attachments and mixing bowl in the freezer before making the whipped cream.

Pour heavy whipping cream into your frosty whipping bowl. Use a hand mixer to whip the cream until it is thick and fluffy. Gently add powdered sugar and then vanilla. Continue to whip until all the ingredients are combined.

Add the whipped cream to the top of the pie. Yum, thanks Aunt Rose and George Washington!