Cherry Pie (10-Inch)

Name: Cherry Pie (10-Inch)
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

6 ingredients

7 steps

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

Directions

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.