"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Cherry Pie Recipe

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This recipe for Cherry Pie, by , is from Winter Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Della Winter Rone
Added: Sunday, January 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 INCH:
Pastry for 8 inch two-crust Pie
1 1/3cups sugar
1/3 cup all-purpose flour
2 cans (1 lb. each) pitted red tart cherries, drained
1/4 teaspoon almond extract
2 tablespoons butter or margarine

9 INCH:
Pastry for 9 inch two-crust Pie
1 1/3 cups sugar
1/3 cup all-purpose flour
2 cans (1 lb.each) pitted red tart cherries, drained
1/4 teaspoon almond extract
2 tablespoons butter or margarine

10 INCH:
Pastry for 10 inch two-crust Pie
1 2/3 cups sugar
1/2 cup all-purpose flour
3 cans (1 lb. each) pitted red tart cherries, drained
1 teaspoon almond extract
3 tablespoons butter or margarine

Directions:
Directions:
Heat oven to 425 degrees. Prepare pastry. Stir together sugar and flour; mix with cherries. Turn into pastry-lined pie pan; sprinkle with almond extract and dot with butter. Cover with top crust which has slits cut in it; seal and flute. (or use lattice strips instead of top crust). seal and flute. (if desired, sprinkle top crust with cinnamon and sugar mixture). Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil last 20 minutes of baking.

Bake 8 and 9 inch pies 35 to 45 minutes, 10 inch pie 40 to 50 minutes or until crust is bwon and juice begins to bubble through slits in crust.

Personal Notes:
Personal Notes:
Dad always said that in a can of cherries, there is always one cherry with a pit in it! Dad only liked two kinds of pie....Hot and Cold!!!

 

 

 

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