Fresh Cherry Pie

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Every forkful of our best cherry pie brings delight—an easy one to make


  • Pastry for 2-Crust Pie
  • 1⅓ c. sugar
  • c. flour
  • tsp. salt
  • 3 drops almond extract (optional)
  • 4 c. pitted tart cherries
  • 2 tblsp. butter or margarine


  • Combine sugar, flour and salt. Add almond extract to cherries and toss with sugar-flour mixture to mix thoroughly. Turn into pastry-lined 9" pie pan. Adjust lattice top; flute edges.
  • Bake in hot oven (425°F.) about 40 minutes. If edges brown too much, cover loosely with strip of aluminum foil.