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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
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I made 2 of these pies to take to a potluck at work. None was left to take home. I got many compliments on it. This is from a 1973 Betty Crocker cookbook. Prep time does not include making the pie crust. Ingredients:
1 pastry for double crust 10 inch pie |
1 2/3 cups sugar |
1/2 cup all-purpose flour |
3 (1 lb) cans pitted red tart cherries, drained or 4 cups fresh red tart cherries, washed and pitted |
1 teaspoon almond extract |
3 tablespoons butter or 3 tablespoons margarine |
Directions:
1. Heat oven to 425 degrees.
2. Prepare pastry.
3. Stir together sugar and flour; mix with cherries.
4. Turn into pastry-lined pie pan; sprinkle with almond extract and dot with butter.
5. Cover with top crust, which has slits cut in it for venting; seal and flute.
6. Cover edge with 2 to 3 inch strip of aluminum foil, to prevent excessive browning; remove foil last 15 minutes of baking.
7. Bake 10 inch pie 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
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