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I Love Cherry Pie

Christmas is just a few weeks away, which means it's time to start thinking about what desserts will be on our tables. It's also time to start figuring out how to get on Santa's nice list, if you're currently on the naughty side. I can help you with the dessert, but not with your naughty habits. So onto the Cherry Pie we go!

I guarantee you my mom will be making a Cherry Pie or two.  It's my favorite and hers too, which means it's gauranteed to be on our table. It didn't even stop her when we lived overseas and the canned cherries needed for the pie weren't available. We would just haul cans back in our suitcase everytime we visited the States. Or if any family or friends wanted to visit us, they dare not step off that plane without pitted red tart cherries. Not only is the pie tasty, but it's so pretty, I mean just look at that lattice crust! It's even pretty before it goes in the oven.

Cherry Pie 2

And even prettier when you take it out, but don't worry, not too pretty to eat!

Cherry Pie

Before we get to the recipe, let's all say hi to my mom!


She's not going to be happy with this, I'm pretty sure she specifically told me not to post any pictures of her on this blog. Sorry mom! I just had to show everyone the protective foil around the crust. See that protective foil? It keeps the edges of the crust from burning, just take it off 15 minutes before the pie is done baking.  Onto the recipe that comes from my mom's falling apart Betty Crocker cookbook, apparently the recipes are different in the new versions.

Pastry for two crust pie (my mom uses Betty Crockers recipe for this one too, and don't tell her if you're using store bought, that puts you on her naughty list)
1-1/3 cups sugar
1/3 cup all purpose flour
2 cans pitted red tart cherries, drained
1/4 teaspoon almond extract
2 tablespoons butter or margerine, broken into pieces

Preheat oven to 425 degrees. Line pie dish with pastry.

Stir together sugar, flour, and drained cherries. Pour cherry mixture into pastry lined pie dish. Sprinkle with almond extract and dot with pieces of butter or margerine.

Cover with top crust, I highly recommended taking the time and putting the extra effort into making a pie crust. Cover edge of crust with aluminum oil (see above) and bake for 35-45 minutes, removing foil for last 15 minutes of baking.

Reader Comments (1)

This is so beautiful & intricate!!

December 6, 2011 | Unregistered CommenterJulie @ Table for Two

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