Cookie
Administrator
Preheat oven to 450F
Prepare pastry: roll out 1/2 of dough and line a 9" pie plate. Trim. Roll out top crust.
2 (15oz) cans unsweetened pitted red cherries
1/3 cup pre-sifted Monarch soft wheat flour
1 cup granulated sugar
1 1/4 cups cherry juice
2 tbsp. butter
1/2 tsp. almond flavoring
4 drops red food coloring
One 9" pie
Drain cherries, reserving juice
Mix together flour and sugar.
Stir in cherry juice.
Cook over medium heat, stirring constantly until thickened.
Blend in drained cherries and butter, almond flavoring and food coloring.
Turn into pastry lined pie plate.
Cover with top crust.
Seal and flute edges.
Slit or prick top.
Bake for 15 minutes or until pastry is golden.
Reduce heat to 350F and continue baking about 20 to 25 minutes longer.
Prepare pastry: roll out 1/2 of dough and line a 9" pie plate. Trim. Roll out top crust.
2 (15oz) cans unsweetened pitted red cherries
1/3 cup pre-sifted Monarch soft wheat flour
1 cup granulated sugar
1 1/4 cups cherry juice
2 tbsp. butter
1/2 tsp. almond flavoring
4 drops red food coloring
One 9" pie
Drain cherries, reserving juice
Mix together flour and sugar.
Stir in cherry juice.
Cook over medium heat, stirring constantly until thickened.
Blend in drained cherries and butter, almond flavoring and food coloring.
Turn into pastry lined pie plate.
Cover with top crust.
Seal and flute edges.
Slit or prick top.
Bake for 15 minutes or until pastry is golden.
Reduce heat to 350F and continue baking about 20 to 25 minutes longer.