Holy Trinity Triple Cherry Pie

Preheat oven to 375 degrees.

Line the pie plate (I use glass ones usually) with one of the pie crusts. Make sure that the crust goes up the sides of the dish!

Rub a little butter on the uncooked pie crust and sprinkle with a little bit of sugar. Bake the shell for 7 minutes. The crust will bubble and not be cooked all the way. This will keep the bottom of the pie from being mushy.

While the crust is cooking, get out a large saucepan.

In the saucepan, mix the 3/4 cup sugar and cornstarch. Add cherries from each can/jar plus part of the juice from all three containers of cherries, totaling approximately one can of juice.

Stir and heat on medium high until it reaches a boil and becomes thick. Be patient! This is what makes the pie filling set up perfectly!

Remove from heat and add extracts, lemon zest and juice, and food coloring. Stir one more time.

Pour the filling into the pie plate that is lined with the partially baked pie crust. Top with the other uncooked pie crust. Vent the crust any way you like. Flute the edges of the crust and seal the two crusts together so that your filling doesn’t leak out in the oven! (Burnt cherry pie filling does not smell appetizing!) I sprinkle a little more sugar on top of the pie crust so that it looks pretty and tastes even yummier!

Bake at 350 degrees for 20-30 minutes or until the pie crust is golden brown.

Enjoy!