Grandma's Cherry Pie

Luscious! Cherry pie is perfect with a scoop of vanilla ice cream, but taken "straight," it's still sublime. This is one of the best pies you can make. From an article on Cherry Pie for Your Valentine.
  • 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 tart pie cherries, NOT cherry pie filling (look for Pitted Red Tart Pie Cherries in water)
  • Pastry for double-crust pie
  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. Bake at 425°F for 30 to 35 minutes until crust is brown.

Kitchen tools you'll need for Grandma's Cherry Pie:
Pie Baker, Saucepan, Mixing Bowls, Rubber Spatula, Wire Cooling Racks

Ready in: 55-60 Min

Recipe editor Patricia Mitchell