Cherry Pie

This classic recipe is sure to please family and friends.

Yield: 6 to 8 servings

Ingredients

Add refrigerated pie crust for 9-inch pie to shopping list 1 package refrigerated pie crust for 9-inch pie

Add (20 to 21 oz.) cherry pie filling to shopping list 2 cans (20 to 21 oz.) cherry pie filling

Add dried tart cherries, optional* to shopping list 1 cup dried tart cherries, optional*

Add almond extract, optional to shopping list 1/2 teaspoon almond extract, optional

Grocery List: Select Shopping List Adds all checked () ingredients to your Grocery List.

Directions:

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.

Please note that some ingredients and brands may not be available in every store.

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Cherry Pie

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Directions:

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