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Luscious! Perfect with a scoop of vanilla ice cream.

• 1 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon almond extract
• 1-1/3 tablespoons butter (about 4 teaspoons)
• 14.5-ounce can of pie cherries, NOT cherry pie filling (look for Pitted Red Tart Pie Cherries in water)
• Pastry for double-crust pie

Preheat oven to 425°F.

In a medium saucepan, combine the sugar, flour, cinnamon and undrained cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils (about 6 or 7 minutes). Remove from heat and stir in almond extract.

Pour mixture into a 9-inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and crimp. If a lattice crust is not used, put one or several vents in the crust. Bake at 425°F for 30 to 35 minutes until crust is brown.

Note: Here are links to our piecrust recipes. Either standard or butter pastry is right for this pie.

• Standard Pie Pastry
• Butter Pastry
• Graham Cracker Crust
• Gingersnap Crust
• Vanilla Wafer Crust
• Chocolate Cookie Crust

Related Recipes and Articles:

• Article - Cherry Pie For Your Valentine
• Article - Making Fried Pies
• Recipe - Grandma's Fried Pies

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