Prep 20 mins
Cook 40 mins
I have never made a fresh cherry pie until I found this old farm journal recipe.It is sooo good.I will be making it a lot.
- 1 pastry for double-crust pie (unbaked)
- 1 1⁄3 cups sugar
- 1⁄3 cup flour (either kind)
- 1⁄8 teaspoon salt
- 3 drops almond extract (optional)
- 4 cups pitted tart cherries
- 2 tablespoons butter or 2 tablespoons margarine
- Combine sugar,flour and salt.
- Add almond extract to cherries and toss with sugar flour mixture to mix well.
- Pour into pastry lined 9 inch pie pan.
- Put on top crust.
- Bake at 400 for about 40 minutes.
- If edges brown too much cover it with aluminum foil.
- The syrup does bubble and may spill over a little so I set the pie on a cookie sheet then baked it.
I'm sorry it didn't turn out right for you but I made it 3 times and it came out real good-Cherry Pie not sauce.Maybe you baked it to long or used the wrong kind of cherries,some have more juice than others.
Sorry to say this, but it is fresh cherry sauce not pie. This simply did not set. It was delicious, but 1/3 cup flour is no where near enough thickening agent for 4 cups of cherries. I even cooked it an extra 15 minutes in hopes that it would set, but no go. Fresh cherries are a world of difference in a pie than canned though. I'm going to try another recipe with tapioca as a thickening agent though.
I'm surprised on all the ho-hum or negative reviews for this recipe. This is a fabulous pie recipe! I think it's probably true that different cherries have different amounts of juice. I had no problem with the pie setting and I actually much prefer using flour to cornstarch. The butter in the recipe goes on top of the cherries, in pats, before setting the top crust on. I did find that it took close to an hour for my pie to finish baking. Fantastic pie when it was done.