Ingredients

The following ingredients have 8 Servings
  • 1 to 1 1/2 cups sugar (depending on how tart the cherries)
  • dash salt
  • 1/3 cup cherry juice
  • 1/4 tsp. red food coloring
  • 6-8 drops almond extract (I use about a teaspoon)
  • 2 14.5-oz. cans pitted tart red cherries, drained (reserving 1/3 cup cherry juice for recipe)
  • 3 heaping tablespoonfuls UNBLEACHED flour
  • 1 tbsp. unsalted butter (slivered)
  • 1 recipe plain pastry

Instruction

  • Combine sugar, flour & salt.
  • Stir in butter, then cherry juice, food coloring and almond extract.
  • Add cherries and let stand while making pastry. (This helps the flavors absorb more readily).
  • Pour cherry filling into pastry shell.
  • Cover with a lattice top crust.
  • Bake at 300° for about 1 ½ hours until the juice starts bubbling up quite thick between the layers of the lattice crust.
  • If necessary tent pie with foil to prevent browning.