Cherry Pie Oh My My
November 8, 2017 Aly

Cherry Pie Oh My My

DeLynn Rizzo
DeLynn Rizzo
November 8 2017

This recipe, given to me by my friend Becca Cleary, is one of my favorites and a must-have at your next gathering this fall. Tart cherries along with the flaky pie crust make this pie the perfect addition to your holiday spread! Be sure to give it a try and let us know how you liked it.

  • Box of ready made pie crust from the refrigerated section
  • 2 cans ripe, tart pitted cherries (in water)
  • 1-1/3 cups of sugar
  • 1/3 cup of flour
  • 1/2 tsp of almond extract to dot on top of pie filling
  • 2 tbsp butter to dot on top of pie filling
  • Preheat the oven to 425 degrees
  • Layer one of the pie crusts into the bottom of a 9″ pie pan
  • Drain cherries well
  • In a separate bowl, mix flour and sugar
  • Add in cherries
  • Pour into 9″ pie pan
  • Dot almond extract on top
  • Dot butter on top
  • Either layer top with entire pie crust and cut holes or cut strips and weave on top
  • Cover edges with foil
  • Bake 30-45 minutes or until bubbly in middle