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1 Hr 45 Mins
Makes: 1 pie
The best dessert there is at my home! The fresh/frozen tart cherries just make your mouth water every time you have a look at it and makes you want to eat more! This is a recipe for an 8 inch two crust pie! Make it and enjoy every bit of it!
1 1/3 cup
All purpose flour
2 cans (16 ounces)
Pitted red tart cherries, drained
Heat oven to 425 degrees. Prepare pastry. Mix sugar and flour. Stir in Cherries. Turn into pastry lined pie plate; sprinkle with almond extract and dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 mins of baking.
Bake until crust is brown and juice begins to bubble through the slits in crust - 40 -45 mins.
If using fresh cherries, use 4 cups fresh red tart cherries, pitted instead of the canned cherries.
via From an old Recipe book I had
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