Cherry Pie
Ingredients
- 1 (14.5-oz.) can pitted tart red cherries in water, drain and reserve juice
- 1/2 cup sugar
- 3 tbls. flour
- 3/4 cup reserved juice
- 1 tbl. margarine
- 1 tbl. fresh lemon juice
- 1/4 tsp. almond flavoring
- Red food coloring
Instructions
1. Drain cherries, reserving juice. Mix sugar and flour together and put in saucepan with margarine and juice. Cook until thickened.
2. Add cherries, lemon juice and almond flavoring. Add red food coloring to desired color. Mix and pour into unbaked pie shell. Decorate with lattice top.
3. Bake at 400 degrees for 10 minutes, then at 350 degrees for 45 minutes or until done. Cover edges with strips of foil if they get too brown.
Makes 1 (8-inch) pie. Decorate with lattice top if desired. This recipe uses Tart Red Cherries in water, not Cherry Pie filling. The recipe is from Anita Guidry's "From Mama to Me: Acadian-Cajun Recipes of Church Point, La."
Source: The Advocate - Baton Rouge, La
2. Add cherries, lemon juice and almond flavoring. Add red food coloring to desired color. Mix and pour into unbaked pie shell. Decorate with lattice top.
3. Bake at 400 degrees for 10 minutes, then at 350 degrees for 45 minutes or until done. Cover edges with strips of foil if they get too brown.
Makes 1 (8-inch) pie. Decorate with lattice top if desired. This recipe uses Tart Red Cherries in water, not Cherry Pie filling. The recipe is from Anita Guidry's "From Mama to Me: Acadian-Cajun Recipes of Church Point, La."
Source: The Advocate - Baton Rouge, La
Recipe Info
Views
764
Date
November 12, 2005
Categories
Pies