Cherry Pie (10-inch)

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1 pastry for double crust 10 inch pie
• 1 2/3 cups sugar
• 1/2 cup all-purpose flour
• 3 (1 lb) cans pitted red tart cherries, drained or 4 cups fresh red tart cherries, washed and pitted
• 1 teaspoon almond extract
• 3 tablespoons butter or 3 tablespoons margarine

Recipe

• 1 heat oven to 425 degrees.
• 2 prepare pastry.
• 3 stir together sugar and flour; mix with cherries.
• 4 turn into pastry-lined pie pan; sprinkle with almond extract and dot with butter.
• 5 cover with top crust, which has slits cut in it for venting; seal and flute.
• 6 cover edge with 2 to 3 inch strip of aluminum foil, to prevent excessive browning; remove foil last 15 minutes of baking.
• 7 bake 10 inch pie 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.