Cherry Pie (2 Crust)

Combine together:

  • 1 1/3 cups sugar
  • 1/3 cup flour
  • 1/8 tsp. salt

Add:

  • 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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s