Cherry Pie
This is the Betty Crocker recipe from the cookbook in which Mom learned to cook. The original recipe has 1 1/3 cups sugar, but I would start with 1/2 cup sugar and taste. I made it with 1 cup of sugar and even that was a bit too sweet.
1/2 to 1 cup sugar
4 cups pitted pie cherries
1 - 2 capfuls almond extract
1-2 tsp cornstarch
1/2 tsp cinnamon (optional)
two crusts
butter
Mix berries, sugar and extract together and let macerate. Add a bit of cornstarch, depending on how much juice comes out while sitting.
Roll out pie crust and line 9" pan. Pour filling into pie pan. Cover with top crust. Seal and flute. Cut slits into pie top. Cover edge with aluminum foil.
Bake 35-45 minutes at 425, or until crust is browned and juice begins to bubble through slits.
1/2 to 1 cup sugar
4 cups pitted pie cherries
1 - 2 capfuls almond extract
1-2 tsp cornstarch
1/2 tsp cinnamon (optional)
two crusts
butter
Mix berries, sugar and extract together and let macerate. Add a bit of cornstarch, depending on how much juice comes out while sitting.
Roll out pie crust and line 9" pan. Pour filling into pie pan. Cover with top crust. Seal and flute. Cut slits into pie top. Cover edge with aluminum foil.
Bake 35-45 minutes at 425, or until crust is browned and juice begins to bubble through slits.
