Favorite Cherry Pie

Since I'm making this cherry pie this weekend for my Aunt Kym, I thought I would post this recipe since it is one of my favorites. This recipe was also in my TDF cookbook that I published a couple of years ago. I really don't like pies, but I like this pie. I hate the store bought gelatinous cherry pie filling, it tastes like metal to me....I know I'm weird. There is something about the tart/sweet cherries mixed with sugar, butter and almond extract that makes this recipe a winner. The almond extract is what makes this pie so special, so don't leave it out! The pie is best when you let it sit and cool, as there are lots of juices, and cooling the pie helps the juice from the cherries set up. Vanilla ice cream is a great accompaniment.
As a side note, there is a funny family story to this pie. When my Grandma Mabel past away, my mother cleaned out the cupboards in her house. She found a large amount of white granules in a container, and my mom put those granules into our sugar container. One Sunday evening, our family decided to make this pie. We made the recipe, following it closely. The pie smelled so incredible in the oven...we were all anxious to eat it. We cut a piece for my dad, and he took a nice big bite...he yelled, and spit it out...we were like, "what is up with you dad?" He said the pie was as salty as the ocean water. Turns out Grandma Mabel bought salt in 10 pound bags....we knew she was laughing up in heaven! Very funny moment, but what a waste of such an incredible pie!

Favorite Cherry Pie

Pastry for a 9 inch 2 crust pie
1 1/3 c. sugar
1/3 c. flour
2 cans pitted, red tart cherries
1/4 tsp almond extract
2 tbs. butter

Heat oven to 425 degrees. Prepare pastry, or if using store bought, place pastry in the pie plate. Drain cherries in a colander really well. In a medium bowl, stir together flour and sugar, mix with drained cherries, add almond extract, and pour into prepared pastry. Dot with butter. Cover the top with crust and create a small whole in the middle for ventilation. Seal bottom of pastry to the top of the pastry. Cover edges of pie crust with foil to prevent excessive browning. Bake 35-45 minutes, removing foil the last 15 minutes of cooking.