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1 c sugar
1/4 c flour
1/4 t cinnamon
15 oz. cherries, undrained
15 oz. cherries, drained
1/4 t almond extract
1 1/2 T margarine

In a sauce pan combine sugar, flour, cinnamon and cherries. Cook, stir constantly, until mixture thickens and boils. Remove from heat, add almond extract. Pour mixture into an unbaked pie shell. Dot with margarine. Cover with top crust, vent, bake 425 degrees 30-35 minutes.

Makes one 10 inch pie or 3 dozen tarts, for tarts cut cherries smaller and bake 10-12 minutes.

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