OLD FASHIONED CHERRY PIE
5 cups pitted sour cherries or Bing cherries (2 lbs)
1 ¼ cups sugar (sour) or ¾ cup sugar (Bing)
3 ½ tablespoons quick-cooking tapioca or cornstarch
2 tablespoons water 1 tablespoon fresh lemon juice
¼ teaspoon almond extract
1 or 2 drops red food coloring, optional
3 tablespoons butter or margarine
Combine all ingredients except butter; let stand for 15 minutes. Place filling in bottom crust; dot with butter. Adjust top crust (cut slits); seal and flute edges. Place on bottom rack; bake at 425 degrees F. for 30 minutes. Reduce to 350 degrees F. and bake for 25-35 minutes or until bubbly (place cookie sheet under pie to catch drips).
5 cups pitted sour cherries or Bing cherries (2 lbs)
1 ¼ cups sugar (sour) or ¾ cup sugar (Bing)
3 ½ tablespoons quick-cooking tapioca or cornstarch
2 tablespoons water 1 tablespoon fresh lemon juice
¼ teaspoon almond extract
1 or 2 drops red food coloring, optional
3 tablespoons butter or margarine
Combine all ingredients except butter; let stand for 15 minutes. Place filling in bottom crust; dot with butter. Adjust top crust (cut slits); seal and flute edges. Place on bottom rack; bake at 425 degrees F. for 30 minutes. Reduce to 350 degrees F. and bake for 25-35 minutes or until bubbly (place cookie sheet under pie to catch drips).
