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.
1/3 cup pre-sifted Monarch soft wheat flour
1 1/2 cups granulated sugar
4 1/4 cups pitted sour cherries
2 tbsp. butter or margarine
1/2 tsp. almond flavoring
One 9" pie
Mix together flour and sugar.
Comibine with cherries.
Turn into pastry lined pie plate.
Dot with butter.
Sprinkle with almond flavoring.
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 continute baking until filling has thickened, about 50 to 55 minutes longer.
Variation:
For pitted fresh Bing cherries, use 1/3 cup granulated sugar.
Prepare pastry: roll out 1/2 of dough and line a 9" pie plate. Trim. Roll out top crust.
1/3 cup pre-sifted Monarch soft wheat flour
1 1/2 cups granulated sugar
4 1/4 cups pitted sour cherries
2 tbsp. butter or margarine
1/2 tsp. almond flavoring
One 9" pie
Mix together flour and sugar.
Comibine with cherries.
Turn into pastry lined pie plate.
Dot with butter.
Sprinkle with almond flavoring.
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 continute baking until filling has thickened, about 50 to 55 minutes longer.
Variation:
For pitted fresh Bing cherries, use 1/3 cup granulated sugar.
