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Title: Cherry Pie (10")
Categories: Pies
Yield: 1 Pie

Pastry; for two-crust pie
- (10")
1 2/3 c Sugar (384 g)
1/2 c All-purpose flour (115 g)
48 oz Pitted tart cherries
- (3 cans) (1367 g); drained
1 ts Almond extract (5 g)
3 tb Butter (43 g)

Heat oven to 425°F (219°C). Prepare pastry. Mix sugar and flour.
Stir in cherries. Turn into pastry-lined pie plate; sprinkle with
almond extract. Dot with butter. Cover with top crust that has slits
cut in it; seal and flute. Cover edge with 2 to 3" strip of aluminum
foil to prevent excessive browning; remove foil during last 15
minutes of baking.

Bake until crust is brown and juice begins to bubble through slits in
crust, 35 to 45 minutes.

Recipe by Betty Crocker's Cookbook, 1986

Recipe FROM: <gopher://sdf.org/0/users/papa/recipe/CherryPie.txt>

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