CHERRY PIE (10-INCH)

Cherry Pie (10-inch) image

I made 2 of these pies to take to a potluck at work. None was left to take home. I got many compliments on it. This is from a 1973 Betty Crocker cookbook. Prep time does not include making the pie crust.

Provided by keen5

Categories Pie

Time 1h10m

Yield 1 10inch pie

Number Of Ingredients 6

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Ingredients

1 pastry for double crust 10 inch pie
1 2/3 cups sugar
1/2 cup all-purpose flour
3 (1 lb) cans pitted red tart cherries, drained or 4 cups fresh red tart cherries, washed and pitted
1 teaspoon almond extract
3 tablespoons butter or 3 tablespoons margarine

Steps:

Heat oven to 425 degrees.
Prepare pastry.
Stir together sugar and flour; mix with cherries.
Turn into pastry-lined pie pan; sprinkle with almond extract and dot with butter.
Cover with top crust, which has slits cut in it for venting; seal and flute.
Cover edge with 2 to 3 inch strip of aluminum foil, to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 10 inch pie 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Nutrition Facts : Calories 3752.8, Fat 127.5, SaturatedFat 51.6, Cholesterol 91.6, Sodium 2135.8, Carbohydrate 641.4, Fiber 19.4, Sugar 449.7, Protein 29.5