Cherry Pie 9 inch pie crust for two-crust pie 2 15-oz. cans pitted tart red cherries, drained 1 and one half cups sugar One quarter cup flour One eighth tsp. almond extract 1 Tbsp. butter Combine cherries, sugar, flour and almond extract and mix well. Pour into bottom portion of pie shell. Dot with butter. Place top piecrust over cherry mixture and crimp together on the sides. Cut several slits on the top of the crust. Bake at 425 degrees for 30 - 40 minutes or until golden brown and cherries are bubbling through slits made on the top. Serve warm with vanilla ice cream if you desire. The Skinny: Serve with frozen yogurt rather than ice cream. Also feel free to use your favorite sugar substitute.
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