Fresh Cherry Pie
Yield
1 piePrep
10 minCook
50 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
9", double crust |
|
| 4 | cups |
cherries
fresh, |
*
|
| 1 ⅓ | cups |
sugar
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 | tablespoon |
butter
or margarine |
|
| 1 | x |
whipped cream
opt. |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
9", double crust |
|
| 946 | ml |
cherries
fresh, |
*
|
| 315 | ml |
sugar
|
|
| 79 | ml |
all-purpose flour
|
|
| 5 | ml |
almond extract
|
*
|
| 15 | ml |
butter
or margarine |
|
| 1 | x |
whipped cream
opt. |
*
|
Directions
Line a 9-inch piepan with pastry.
Combine cherries, sugar, flour, and almond extract.
Pour into unbaked pie shell, and dot with butter.
Cover with top crust, and seal edges.
Cut slits in center of crust to allow steam to escape.
Bake at 400 degrees about 40 to 50 minutes or until done.
Serve with whipped cream, if desired.
To freeze, omit baking and wrap securely.
To serve, bake frozen pie at 400 degrees from 55 minutes to 1 hour and 10 minutes or until done
