Cherry Pie (10-Inch) - cooking recipe

Ingredients

1 pastry for double crust 10 inch pie
1 2/3 cups sugar
1/2 cup all-purpose flour
3 (1 lb) cans pitted red tart cherries, drained or 4 cups fresh red tart cherries, washed and pitted
1 teaspoon almond extract
3 tablespoons butter or 3 tablespoons margarine

Preparation

Heat oven to 425 degrees.
Prepare pastry.
Stir together sugar and flour; mix with cherries.
Turn into pastry-lined pie pan; sprinkle with almond extract and dot with butter.
Cover with top crust, which has slits cut in it for venting; seal and flute.
Cover edge with 2 to 3 inch strip of aluminum foil, to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 10 inch pie 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.