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.
it is not even GOOD enough to be called soup ! It should be cherry juice. After all that hard work of pitting 100 cherries by hand ( I made 1 1/2 of a recipe for a deep dish pie ) and hand rolling a butter crust it was a total wasted effort and very disappointing. Too much sugar and not enough flour. When I find the perfect cherry pie recipe with just the right ratio of flour to sugar I will post it.
The cherries and top crust tasted good , and Grandma Corbett's secret for making the bottom crust get nice and brown worked as usual.