2 1 pound cans canned sour cherries or 4 cups frozen cherries thawed and drained
1/4 teaspoon almond extract
2 tablespoons butter
Directions
Heat oven to 425 degrees or use directions for a gluten-free crust.
Stir together sugar and flour;mix lightly with drained cherries. Turn into pastry lined pie plate. Sprinkle fruit with almond extract and dot with butter. Cover with top crust that has slits in it. A lattice works well, and a streusel top (with only 1 crust recipe for the bottom) works well,too. Cover the edges of the pie with a 2-3 inch strip of aluminum foil to prevent excess browning, removing for the last 15 minutes of baking.
Bake 8-9 inch pies a total of 35 to 45 minutes, more toward the 45. Bake 10-inch pies 40 to 50 minutes. Until nicely browned and juice begins to bubble through slits in the crust.
Ingredients for a 10 inch pie: 1 2/3 cups sugar, 3 pound cans cherries,1 teaspoon almond extract, and 3 tablespoons butter.
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