Prep Time 40m
Cook Time 35m
Ready Time 120m
Yield 8 servings


Ingredients
CRUST
FILLING
  • 1 cup sugar
  • 1/3 cup Pillsbury BEST™ 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, melted
Preparation Directions
  • Step 1Heat oven to 425ºF.
  • Step 2Prepare 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.
  • Step 3Combine sugar, flour, salt, cinnamon, cherries and almond extract in bowl. Mix well. Spoon into unbaked pie shell. Drizzle with melted butter. Moisten pastry edge with water.
  • Step 4Roll 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.
  • Step 5Bake 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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