This is my favorite cherry pie recipe. I discovered that I have it in
my recipe folder but not on my computer, which would be problematic if
something spilled on my folder. Anyway, since I just typed it up and
have the recipe open, I thought I’d share it here in case you are just
dying to have a Cherry Pie recipe. You can also add 1T Kirsch cherry
brandy to the filling if you like. It does change the flavor a bit.
Enjoy!

Rachel

Cherry Pie 

Makes one 9” pie (serves 8 )

1/8 to 1/4 t. salt

1 c. sugar

1/3 c. flour *

3 cans (14.5 oz. each) red tart pie cherries (not cherry pie filling), drained, reserve juice

½ c. juice from cherries (you might not use all this)

¼ t. red food coloring (optional)

¼ t. almond extract (optional)

1/4 t. lemon juice

1 T. butter or margarine

Pastry for two-crust 9 inch pie (I cheat and use Pillsbury)

Preheat oven to 400 degrees. Combine salt, sugar, flour; mix well. Add sugar mixture to drained cherries; mix well. Stir in some cherry juice if the cherries and sugar look dry (you don’t want it to be too soupy, just mostly cherries with some juice), food coloring, almond extract, and lemon juice. Roll out half of pastry and line a 9 inch piepan. Pour cherry filling into pastry lined pan. Dot top of filling with butter. Adjust top crust, seal and crimp edges; cut slits in top crust to allow steam to escape.

Bake 50-60 minutes or until crust browns and filling begins to bubble (cover edges with tin foil for first 30 minutes to prevent over browning). Cool pie several hours to allow filling to thicken before slicing.

*Two tablespoons quick cooking tapioca may be substituted for flour. Combine sugar, tapioca, cherries, juice, food coloring and almond extract. Mix well and let stand 20 minutes before pouring mixture into pastry lined pie pan. Continue as above.

Written by Rachel Shubin ~ Fiendish friend for effusive fun!