Pastry for double crust (9 inch pie)
3/4 to 1 c. sugar
3 to 4 tbsp. flour
1/8 tsp. Salt
1/4 c. cherry juice
3 1/2 c. (two 1 lb. cans or equal amount) red sour pitted
cherries, drained
1 tbsp. butter
1/2 tsp. almond flavoring
Blend sugar, flour, and salt
in medium saucepan. Blend in 1/4 cup cherry juice. Add cherries
and cook and stir over medium heat until mixture has boiled 1
minute. Remove from heat and stir in butter and almond. Set
aside to cool slightly, while you mix and roll the crust. Pour
filling into pastry lined pie plate. Cover with top crust which
has been slitted. Seal and flute edge. Bake at 400 degrees for
about 30 minutes.
