Cherry Pie – Sue’s
Mom’s cherry pie recipe from the Stokely’s Pie Can
Ingredients
- 1 cup sugar
- ¼ cup flour
- ¼ teaspoon cinnamon
- 16 ounces red sour pitted cherries
- ¼ teaspoon almond extract
- 1 ⅓ tablespoons butter or margarine
- pastry for 9-inch two-crust pie
Instructions
- In saucepan, combine first 4 ingredients. Cook, stirring, until mixture thickens and boils.
- Stir in extract. Pour into pastry lined pie pan. Dot with butter. Cover with top crust, and seal edges.
- Bake at 425°F for 30-35 minutes, or until crust is browned. Cool.
For an Uncooked Filling
- Mix 2 tablespoons tapioca with sugar, cinnamon, un-drained cherries, and extract. (Don’t use flour.). Pour into pastry-lined pan. Bake 35-40 minutes. Cool thoroughly before serving.
