Saturday, February 27, 2010
Two cherry pies to enjoy with company this evening. Hope you are having a wonderful weekend, as well!
1 1/2 cups sugar
1/2 cup flour
1/2 tsp. cinnamon
1 tsp. almond extract
2 tablespoons butter, cut into small pieces
2 (14.5 oz.) cans of red tart cherries, NOT cherry pie filling (look for pitted cherries, packed in water)
Pastry for double pie crust
Preheat oven to 400 degrees. In saucepan, combine sugar, flour, cinnamon and undrained cherries. Cook over medium heat, stirring constantly until mixture thickens and boils (about 7 minutes). Remove from heat and stir in almond extract.
Pour mixture into a 9-inch unpacked pie shell. Dot with butter. Cover with top crust and seal edges and crimp. If a lattice crust is not used, put one or several vents in the crust. Bake at 400F for 30-35 minutes or until crust is brown.