Pastry for two-crust pie
1 2/3 c (384 g) sugar
1/2 c (115 g) all-purpose flour
3 x 16 oz. cans (1367 g) pitted tart cherries, drained
1 t ( 5 g) almond extract
3 T ( 43 g) butter
Heat oven to 425 deg. F (219 C). Prepare pastry. Mix sugar and
flour. Stir in cherries. Turn into pastry-lined pie plate;
sprinkle with almond extract. Dot with butter. Cover with top
crust that has slits cut in it; seal and flute. Cover edge with
2- to 3-inch strip of aluminum foil to prevent excessive
browning; remove foil during last 15 min. of baking.
Bake until crust is brown and juice begins to bubble through
slits in crust, 35 to 45 min.
Source: General Mills, Inc. (1986). "Cherry Pie". In Betty Crocker's Cookbook (p 85). Racine: Western Publishing Company, Inc.
