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Tart Cherry Pie

From James Beard’s American Cookery

  • 2 cans pitted pie cherries
  • 1 ¾ cups sugar
  • 10 tablespoons flour
  • ¾ teaspoon almond flavoring
  • 1 to 2 tablespoons butter
  • Unbaked pastry for two-crust 9-inch pie

Use 2 cans tart pie cherries. Drain the juice into a 2-quart saucepan. Combine with the sugar and flour. Bring to a boil, stirring constantly, and let cook a minute or two. Add the cherries and again bring to a boil. Cool, and add the flavoring.

Bake at 450° for 20 minutes and then at 375° for 20 minutes.