- 1 1/3 cups sugar
- 1/3 cup flour
- 1/8 tsp. salt
- 4 cups pitted tart cherries
- 2 Tbsp butter or oleo
- 3 drops almond extract, optional
Turn into pastry-lined 9″ pie pan. Adjust lattice top; flute edges. Bake in hot oven, 425°, about 40 minutes. If edges brown too much, cover just loosely with strip of aluminum foil.
Note: Use 1 1/2 cups sugar of you do not like a pie on the “tart” side.