Tart Cherry Pie
This yummy pie recipe has a secret ingredient….with the addition of almond extract, what was once just a good piece of pie becomes an extraordinarily delicious slice of heaven!!
First a confession before we start! I used pre-made pie crust to make this recipe! Gasp! For all of my fellow foodies who are purest when it comes to making “homemade” pie crust, I’m sorry however, I can’t feel too badly for choosing to use store bought because I think pre-made pie crust are fabulous! There super easy to use, there’s no mess and they taste delicious. For this busy mom on the go… that is the perfect trifecta!
1 box pre-made refrigerated pie crust
1 1/3 cups sugar
1/3 cup all purpose flour
2 cans (16 ounces) pitted tart cherries, drained
1/4 teaspoon almond extract
3 tablespoons butter
Preheat oven 400 degrees
Prepare pie crust to manufactures directions, lay one pie shell into a 9 inch pie pan, Mix sugar and flour, stir in drained cherries add almond extract and pour mixture into prepared pie crust. Dot the top of mixture with butter and cover with the remaining pie crust. Pinch edges together with fingers to flute or use tines of a fork to press edges together to seal. Cut 4 slits into the top crust to allow stem to escape. Place a cookie sheet lined with foil below the pie to catch any spills.
Bake until golden brown, about 35-45 minutes.
This is the perfect slice of pie! Enjoy♥
Recipe adapted from Betty Crocker Cook Book