Granny's Cherry Pie


8 servings


pastry for 1 9-inch double crust pie
1 cup granulated (white) sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon cinnamon
3 1/2 cups fresh pitted red tart cherries or 3 1/2 cups frozen dry pack pitted red tart cherries
1/4 teaspoon almond extract
1 1/2 tablespoons butter or margarine, melted


Preheat oven to 425°F (218°C). Prepare recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Do not bake.

In a bowl, combine sugar, flour, salt, cinnamon, cherries and almond extract. Mix well. Spoon into unbaked pie shell. Drizzle with melted butter. Moisten pastry edge with water.

Roll out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.

Bake for 40 to 45 minutes, covering crust edge with foil, if necessary, to prevent overbrowning. Cool until barely warm or to room temperature before serving.

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