Cherry Pie Recipe
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Category: |
Category: |
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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
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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. |
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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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