This classic recipe is sure to please family and friends.
Yield: 6 to 8 servings
|1||package||refrigerated pie crust for 9-inch pie|
|2||cans||(20 to 21 oz.) cherry pie filling|
|1||cup||dried tart cherries, optional*|
|1/2||teaspoon||almond extract, optional|
Line a 9-inch pie pan with pie crust. Trim crust along pan edge. Pour cherry pie filling evenly into crust. Sprinkle with almond extract, if desired.
Place second crust over filling. Wrap excess top crust under bottom crust. Press edges together with a fork. With a knife, cut slits in top crust.
Bake at 400 F. for 35 to 40 minutes, or until crust is golden brown. Cover edge of crust with strips of foil, if needed, to prevent browning.
Note: If desired, 1 cup of dried tart cherries can be mixed with the cherry filling before baking for added cherry flavor.
Source: Cherry Marketing Institute, Inc.
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