Total Calories: 264
Preheat oven to 425° F. Drain cherry juice into a measuring cup reserve 1 cup. In a large saucepan mix sugar, flour and salt stir in reserved cherry juice. Stirring over medium heat bring to a boil and boil for 1 to 2 minutes or until thickened.
Stir in butter and almond extract. Stir in cherries cool.
Roll out bottom pastry and fit into a 9-inch pie plate. Pour cooled filling into pie shell. Dot with butter. Roll out top pastry and place over filling. Seal, flute and slit as directed. Moisten lightly with water and sprinkle with sugar. Bake for 35 to 45 minutes or until crust is golden brown. Cool slightly before serving.
Serve warm with ice cream.
This Cherry Pie recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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