|
 |
|
| CHERRY PIE |
|
|
|
- 1 cup sugar
- 4 tablespoons flour
- 1/4 teaspoon almond extract
- 9-inch pastry crust
|
- 2 1/2 cups cherries and juice
- Dash red food coloring
- 1 1/3 tablespoons butter
|
|
|
Mix sugar, flour, and almond extract in saucepan; stir in cherries,
juice, and coloring. Cook over moderate heat, stirring constantly
until mixture boils and thickens. Pour into pastry-lined pan,
dot with butter. Quickly cover with top crust and slash. Bake
30 to 40 minutes until nicely browned and juice bubbles through
slits in crust. Serve warm, not hot. Serves 6. |
Purchase pie
cookbooks
|
|
|
|
|
|
|
 |
|
|
|
|
