|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|
|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|
Heat oven to 425°.
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.