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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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My husband never liked cherry pie, until I added pineapple, says Carolyn Bartley of Curtice, Ohio. Ingredients:
1 cup sugar |
1/3 cup king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
2 cans (14-1/2 ounces each) pitted tart cherries, well drained |
2 cans (8 ounces each) crushed pineapple, well drained |
3 drops almond extract |
pastry for double-crust pie (9 inches) |
2 tablespoons butter |
1 tablespoon milk |
additional sugar |
Directions:
1. In a large bowl, combine sugar, flour and salt. Stir in cherries, pineapple and extract.
2. Line a 9-in. pie pan with the bottom crust. Add filling; dot with butter. Top with lattice crust. Brush with milk and sprinkle with sugar. Bake at 375° for 50-60 minutes or until bubbly and golden brown. Yield: 6-8 servings.
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