Fresh Cherry Pie
  • Pastry for 2-crust pie
  • 1 1/3 c. sugar
  • 1/3 c. flour
  • 1/8 tsp. salt
  • 3 drops almond extract (optional)
  • 4 c. pitted tart cherries
  • 2 Tb. butter or margarine
  1. Combine sugar, flour and salt. Add almond extract to cherries and toss with sugar-flour mixture to mix thoroughly. Turn into pastry-lined 9" pie pan. Adjust lattice top; flute edges.
  2. Bake in hot oven (425ºF.) about 40 minutes. If edges brown too much, cover loosely with strip of aluminum foil.
  3. Note: Use 1 1/2 c. sugar if you do not like a cherry pie on the tart side.
My folks have their own cherry tree. My dad hoardes those cherries and always makes pies and freezes them to be pulled out and baked for special family occassions!! This has become our Christmas desert!! It is so wonderful! I can't possibly tell you how wonderful it is! And if you don't like the idea of almond extract? You can leave it out! We've done it both ways and I don't think one version is better than the other. They are both like a bit of heaven!!