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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cannot Tell A Lie Cherry Pie Recipe

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This recipe for Cannot Tell A Lie Cherry Pie is from Down Home Cookin' with the Davis Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pastry for 9-inch, 2-crust pie

1 1/3 cups sugar
1/3 cup all-purpose flour
2 cans (16 oz each) pitted red tart cherries, drained
1/4 tsp almond extract
2 tbsp butter
Directions:
Directions:
heat oven to 425º. Prepare pastry. Mix sugar and flour. Stir in cherries. Turn into pastry-lined pie plate; sprinkle with almond extract. Dot with butter. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2--3 inches wide strip of alumininum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.

Bake until crust is brown and juice begins to bubble through slits in crust, 35 to 45 minutes.

FRESH CHERRY PIE:
Prepare as directed except substitute 4 cups fresh red tart cherries, pitted, for the canned cherries

FROZEN CHERRY PIE:
Prepare as directed except substitute 4 cups frozen pitted red tart cherries, thawed and drained for the canned cherries. Decrease sugar to 1/2 cup or a bit more
Number Of Servings:
Number Of Servings:
6

 

 

 

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