Red Vines Cherry Pie
4 cups Frozen tart cherries
1 cup Granulated sugar
4 tbsp Cornstarch
⅛ tbsp Vanilla extract
Red Vines® Filling:
1 cup Water
¾ cup Sugar
2 tbsp Cornstarch
⅛ tsp Salt
2 Egg Yolks
Your favorite pie crust or pie dough recipe for 2 crust pie
1 ½ tbsp Butter, to dot
1 tbsp Granulated sugar, to sprinkle
01. Step One
Preheat the oven to 375º F.
02. Step Two – Red Vines® Filling
To make the licorice filling, tear the Red Vines® into 1 inch pieces, place them in a small saucepan with the water and bring the mixture to a boil over medium heat. Remove the pan from the heat and let cool.
03. Step Three
Once cooled, whisk in the sugar, cornstarch, salt and egg yolks. Cook the mixture over medium heat, whisking constantly, until thick and bubbly. Continue cooking the filling for one more minute, then remove from the heat and cool to room temperature.
04. Step Four – Cherry Filling
Place cherries in medium saucepan and place over heat. Cover.
05. Step Five
After the cherries lose considerable juice, which may take a few minutes, remove from heat.
06. Step Six
In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix.
07. Step Seven
Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
08. Step Eight – Combine Cherry and Red Vines® Filling
Use your favorite pie dough recipe.
09. Step Nine
Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan.
10. Step Ten
Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust.
11. Step Eleven
Place top crust on and flute the edge of the pie.
12. Step Twelve
Make a slit in the middle of the crust for steam to escape.
13. Step Thirteen
Sprinkle with sugar.
14. Step Fourteen
Bake for about 35-40 minutes. Remove from the oven and place on a rack to cool.
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