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Fresh Cherry Pie
Ingredients:
Pastry for 2-crust pie
1 1/2 c. sugar
1/3 c. flour
1/8 tsp. salt
3 drops almond extract, optional
4 c. pitted tart cherries
2 Tbs. butter
Pastry for 2-crust pie
1 1/2 c. sugar
1/3 c. flour
1/8 tsp. salt
3 drops almond extract, optional
4 c. pitted tart cherries
2 Tbs. butter
Directions:
Combine sugar, flour and salt. Add almond extract to cherries and toss with sugar-flour mixture to mix thoroughly. Turn into pastry-lined 9" pie pan. Adjust lattice top; flute edges. Bake in a hot oven (425) about 40 minutes. If edges brown too much, cover loosely with strip of aluminum foil.
Makes 6-8 Servings
Combine sugar, flour and salt. Add almond extract to cherries and toss with sugar-flour mixture to mix thoroughly. Turn into pastry-lined 9" pie pan. Adjust lattice top; flute edges. Bake in a hot oven (425) about 40 minutes. If edges brown too much, cover loosely with strip of aluminum foil.
Makes 6-8 Servings
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