Fresh Cherry Pie

  • on June 9, 2007
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Ingrients & Directions

1 Pie shell; 9″, double crust
4 c Cherries; fresh, pitted
1 1/3 c Sugar
1/3 c Flour, all-purpose
1 ts Almond extract
1 tb Butter (or marg.)
Whipped cream; opt.

Line a 9-inch piepan with pastry. Combine cherries, sugar, flour, and
almond extract. Pour into unbaked pie shell, and dot with butter.
Cover with top crust, and seal edges. Cut slits in center of crust to
allow steam to escape. Bake at 400 degrees about 40 to 50 minutes or
until done. Serve with whipped cream, if desired.

To freeze, omit baking and wrap securely. To serve, bake frozen pie
at 400 degrees from 55 minutes to 1 hour and 10 minutes or until done.

SOURCE: Southern Living Magazine, June, 1974.
1 Pie

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