Cherry Pie (Sara's specialty and Mike's favorite!) |
1 1/3 cups sugar 1/3 cup flour 4 cups fresh, pitted sour cherries (or two-1 lb. cans tart red cherries) 1/4 teaspoon almond extract 2 tablespoons butter 2-9 inch pie crusts Stir together sugar and flour; mix with cherries. Pour into pie crust, sprinkle with almond extract and dot with butter. Cover with second pie crust, seal and flute, cut 2-3 slits in top crust. Cover edge of pie with a 3-inch strip of foil (remove last 15 minutes baking). Bake at 425 40-45 minutes or until nicely browned and filling bubbles from slits. Go back to Sara's Bakery |
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