| GRANNY'S CHERRY PIE |
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One 9-inch pieCrust: Unbaked 9-inch Classic CRISCO Double Crust Filling: 1 cup sugar 1/3 cup all-purpose flour 1/8 teaspoon salt 1/8 teaspoon cinnamon 3-1/2 cups fresh or frozen dry pack pitted red tart cherries 1/4 teaspoon almond extract 1-1/2 tablespoons butter or margarine, melted Heat oven to 425ºF. For filling, combine 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. Cover with top crust. Fold top edge under bottom crust. Flute with fingers or fork. Cut slits or design in top crust or prick with fork for escape of steam. Bake at 425ºF for 40 to 45 minutes, shielding crust edge with foil, if necessary, to prevent overbrowning. Cool until barely warm or to room temperature before serving. |
