Red Cherry Pie

  • 3⁄4 cup juice from cherries
  • 3⁄4 cup sugar
  • 1 1⁄2 tbsp. quick-cooking tapioca
  • 2 1⁄2 cups drained, canned, pitted red tart cherries
  • 3 to 4 drops almond extract
  • Few drops red food coloring
  • Pastry for 9″ pie
  • 1 tbsp. butter

Directions:

Pre-heat oven to 450°. Combine juice, sugar, tapioca, cherries, extract, coloring and dash of salt. Let stand 20 minutes. Line a 9″ pie plate with pastry; fill with cherry mixture. Dot with butter. Top with pastry. Crimp the edges. Bake at 450° for 15 minutes. Reduce heat to 375° and bake 45 minutes more.

Old-Fashioned Cherry Pie

Cherry Pie

1 cup sugar

1⁄4 cup all-purpose flour

1⁄2 cup juice from cherries

3 cups drained, canned, pitted red tart cherries

1 tbsp. soft butter

4 drops almond extract

1⁄4 tsp. salt

6 drops red food coloring

Pastry for a 9″ pie

Directions:

Preheat oven to 400°. Combine sugar, flour and 1⁄4 tsp. salt; stir in juice. Cook and stir over medium heat until thick. Cook 1 minute longer. Add cherries, butter, extract and 6 drops of red fod coloring. Let stand while making pastry. Line a 9″ pie plate with pastry; fill. Top with pastry. Flute edges. Bake at 400° for 30 to 40 minutes.