QueenBeeGrannyJean
03-10-2007, 03:04 PM
9 inch pie crust for two-crust pie
2 (15-oz.) cans pitted tart red cherries, drained
1 1/2 cups sugar
1/4 cup flour
1/8 teaspoon almond extract
1 tablespoon butter
Combine cherries, sugar, flour and almond extract and mix well. Pour into bottom portion of pie shell. Dot with butter. Place top piecrust over cherry mixture and crimp together on the sides. Cut several slits on the top of the crust. Bake at 425 degrees for 30 - 40 minutes or until golden brown and cherries are bubbling through slits made on the top. Serve warm with vanilla ice cream or frozen yogart if you desire.
2 (15-oz.) cans pitted tart red cherries, drained
1 1/2 cups sugar
1/4 cup flour
1/8 teaspoon almond extract
1 tablespoon butter
Combine cherries, sugar, flour and almond extract and mix well. Pour into bottom portion of pie shell. Dot with butter. Place top piecrust over cherry mixture and crimp together on the sides. Cut several slits on the top of the crust. Bake at 425 degrees for 30 - 40 minutes or until golden brown and cherries are bubbling through slits made on the top. Serve warm with vanilla ice cream or frozen yogart if you desire.