Title: Cherry Pie (10")
Categories: Pies
Yield: 1 Pie
Pastry; for two-crust pie
- (10")
1 2/3 c Sugar (384 g)
1/2 c All-purpose flour (115 g)
48 oz Pitted tart cherries
- (3 cans) (1367 g); drained
1 ts Almond extract (5 g)
3 tb Butter (43 g)
Heat oven to 425°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" strip of aluminum
foil to prevent excessive browning; remove foil during last 15
minutes of baking.
Bake until crust is brown and juice begins to bubble through slits in
crust, 35 to 45 minutes.
