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Title: Fresh Cherry Pie
Categories: Dessert Pie Fruit Southern
Yield: 1 Pie
| 1 | Pie shell; 9", double crust | |
| 4 | c | Cherries; fresh, pitted |
| 1 1/3 | c | Sugar |
| 1/3 | c | Flour, all-purpose |
| 1 | ts | Almond extract |
| 1 | tb | Butter (or marg.) |
| Whipped cream; opt. |
Line a 9-inch 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 degrees 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 degrees from 55 minutes to 1 hour and 10 minutes or until done.
SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.
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