1 Pie shell; 9", double crust
4 c Fresh cherries; pitted
1 1/3 c Sugar
1/3 c All purpose flour
1 ts Almond extract
1 tb Butter
Whipped cream (optional)
Line a 9" piepan with pastry. Combine cherries, sugar, flour, and
almond extract. Pour into unbaked pie shell, and dot with butter.
Cover with top crust, and seal edges. Cut slits in center of crust
to allow steam to escape.
Bake at 400°F/205°C about 40 to 50 minutes or until done. Serve
with whipped cream, if desired.
To freeze, omit baking and wrap securely. To serve, bake frozen pie
at 400°F/205°C from 55 minutes to 1 hour and 10 minutes or until
done.
