[Diana in Wisconsin]

Diana’s Cherry Pie

Crust for 9” pie pan (make your own or cheat)

1 1/3 cups sugar
4 cups pitted, sour cherries (fresh or canned, drained!)
1/3 cup flower
1/4 tsp. almond extract
2 Tbsp. butter

Make crust and line pie pan.

Gently mix cherries with sugar and flower, put them in the crust. Sprinkle almond extract on top and dot with butter. Put on top crust and pinch. Cut a few slits in the top. (I get fancy with a ‘heart in hand’ cookie cutter that I have.) Dust with granulated sugar if you’d like.

Cover the crust edges with stips of tin foil, or use a crust guard or the edges WILL burn at that temp, but remove it in the last 15 minutes of baking. (Kind of odd, but it works!)

Bake at 425 degrees for 35-45 minutes and juice begins to bubble through the slits in the crust.

Cool and eat! :)

[Gabz]

1/3 cup flower

flower?????????

My dear, I do believe you are spending too much time in the garden!!!! LOL!

[Petronski]

Thanks for the cherry pie recipe.

I have a question though: is it okay if I use flour instead of flower?

[Petronski ducks, runs away...]

[Petronski]

Thanks for the cherry pie recipe.

I have a question though: is it okay if I use flour instead of flower?

[Petronski ducks, runs away...]