Print Recipe
 Cherry Pie
Course Dessert
Servings
Ingredients
  • 8-inch
  • Pastry for 8-inch two-crust pie
  • 1 1/3 cups sugar
  • 1/3 cup all-purpose flour
  • 2 pound cans pitted red tart cherries drained, 1each
  • 1/4 t almond extract
  • 2 T butter or margarine
  • 9-inch
  • Pastry for 9-inch two-crust pie
  • 1 1/3 cups sugar
  • 1/3 cup all-purpose flour
  • 2 pound cans pitted red tart cherries drained, 1each
  • t ¼almond extract
  • 2 T butter or margarine
  • 10-inch
  • Pastry for 10-inch two-crust pie
  • 1 2/3 cups sugar
  • 1/2 cup all-purpose flour
  • 3 pound cans pitted red tart cherries drained, 1each
  • 1 t almond extract
  • 3 T butter or margarine
Course Dessert
Servings
Ingredients
  • 8-inch
  • Pastry for 8-inch two-crust pie
  • 1 1/3 cups sugar
  • 1/3 cup all-purpose flour
  • 2 pound cans pitted red tart cherries drained, 1each
  • 1/4 t almond extract
  • 2 T butter or margarine
  • 9-inch
  • Pastry for 9-inch two-crust pie
  • 1 1/3 cups sugar
  • 1/3 cup all-purpose flour
  • 2 pound cans pitted red tart cherries drained, 1each
  • t ¼almond extract
  • 2 T butter or margarine
  • 10-inch
  • Pastry for 10-inch two-crust pie
  • 1 2/3 cups sugar
  • 1/2 cup all-purpose flour
  • 3 pound cans pitted red tart cherries drained, 1each
  • 1 t almond extract
  • 3 T butter or margarine
Instructions
  1. Heat oven to 425 degrees. Prepare pastry. Stir together sugar and flour; mix with cherries. Stir in almond extract. Turn into pastry-lined pie pan; dot with butter. Cover with top crust which has slits in it; seal and flute
  2. Cover edge with 2 to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
  3. Bake 8 to 9-inch pies 35 to 45 minutes, 10-inch pie 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
  4. Using Fresh Cherries
  5. Follow recipe for 9-inch pie except substitute 4 cups fresh red tart cherries that are pitted, for the canned cherries.