Cherry Pie – Sue’s

Sue Loethen
Mom’s cherry pie recipe from the Stokely’s Pie Can
Course Dessert
Servings 6 Servings

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.