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Cherry Pie
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4 cups fresh or canned pitted cherries
1/4 cup all purpose flour
2 tbl. sugar
1 tbl. butter
1/4 tsp. almond extract
cinnamon
1 pastry recipe
Prepare pastry; line an 8 or 9-inch pie plate, reserving some for top crust. Mix cherries with flour and sugar. Pile into pastry shell. Dot with butter; sprinkle with cinnamon. Cover with top crust. Make slits in top crust to allow steam to escape. Seal edges. Bake in hot oven (450ºF) 10 minutes; reduce temperature to 350ºF and bake 30 to 35 minutes longer
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