Ingredients
- 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
Instructions
- Preheat oven to 425°F.
- 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.
- 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.
- Bake at 425°F for 30 to 35 minutes until crust is brown.
