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Cherry Pie Fresh
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1 (9 inch) double crust pie shell
4 cups fresh cherries; pitted
1 1/3 cups sugar
1/3 cup flour
1 tsp. almond extract
1 tbl.butter or margarine
Line a 9-inch pie pan 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 400ºF about 40 to 50 minutes or until done.
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