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Cherry Pie

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Ingredients
For 8 inch
  8 inch two crust pie pastry 1
  Sugar 1 1⁄3 Cup (21.33 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Canned pitted red tart cherries 2 Pound, drained (2 cans, 1 pound each)
  Almond extract 1⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon
For 9 inch
  9 inch two crust pie pastry 1
For 10 inch
  10 inch double crust pie pastry 1
  Sugar 1 2⁄3 Cup (26.67 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Canned pitted red tart cherries 3 Pound, drained (3 cans, 1 pound each)
  Almond extract 1 Teaspoon
  Butter/Margarine 3 Tablespoon
Directions

Heat oven to 425°.
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.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 8- and 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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Cherry

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