Karen Polizzo’s Cherry Pie

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• 9” pie
• 10” pie
• 2 cans (14.5 oz) sour (tart) cherries (packed in water, drained)
• 3 cans (14.5 oz) sour (tart) cherries
• 1 1/3 c. white sugar
• (packed in water, drained)
• 1/3 c. flour
• 1 2/3 c. white sugar
• ¼ tsp. almond extract
• 1/2 c. flour
• 2 Tbsp butter
• 1 tsp. almond extract
• 3 Tbsp butter

Make double crust – see above recipe - combine dry ingredients, add rest, mix to coat - -put in pie crust (not cooked), add top crust or lattice. Bake 425 for 30 minutes with foil over the edge of the crust, then remove foil and cook for another 15 minutes. Crust should be evenly brown –can sprinkle sugar over crust or paint an egg wash over crust before baking.