Cherry pie is both Guy and Lee’s favorite kind of pie. This filling starts with canned pie cherries and takes less than 10 minutes to make, so you can put all of the effort into homemade pie crust.
Recipe from Texas Cooking.
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1/4 tsp. cinnamon
- 1/4 tsp. almond extract
- 1-1/3 Tbs. butter (about 4 teaspoons)
- 1 14.5-oz. can pie cherries (NOT cherry pie filling – look for dark sweet pitted cherries packed in water)
- Double pie crust
Preheat oven to 425°.
In saucepan, combine sugar, flour, cinnamon and undrained cherries. Cook over medium heat, stirring constantly until mixture thickens and boils (about 6 or 7 minutes). Remove from heat and stir in almond extract.
Pour mixture into a 9-inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges, crimp, and cut several vents. If using a lattice crust, allow filling to cool before applying it. Bake 30 to 35 minutes until crust is golden brown.