Traditional Cherry Pie
4 Cups frozen unsweetened tart (sour) cherries
1-1/3 cups sugar
3 Tbs quick-cooking tapioca or cornstarch
½ Tsp Almond Extract
Pastry for a 2-crust, 9 inch pie
2 Tbs butter
Combine cherries, sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw the cherries before using.) Let cherry mixture stand 15 minutes.
Line 9 inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust top crust, cutting slits for steam to escape. (A lattice crust is also nice.)
400 degree oven 45-55 minutes, or until crust is golden brown
juice begins to bubble through slits in crust.
8 cups pitted sour cherries
1 1/2 cups water
10 cups sugar
2 pouches liquid fruit pectin (certo)
1 teaspoon Almond extract
large pot, bring the cherries and water to a
boil; boil for 15
minutes. Add sugar and bring to a full
rolling boil, stirring
constantly. Boil for 4 minutes.
Stir in pectic; return to a
full rolling boil. Boil for 1 minute,
Remove from heat stir in extract. Skim
off foam. Pour hot
into hot jars, leaving 1/4" headspace.
Adjust caps. Process
15 minutes in a boiling-water bath.
Yeild 11 half pints.
Good on toast, bread, muffins, pancakes, waffles, ice cream and cheese cake.