A Return Home

Today is the day that I make my pies for Thanksgiving.  Over the past few days I have shared a few of our favorite pies.  Rest assured that I am making several other kinds that I have not shared the recipes with you as of yet.  Perhaps another time.  However, in my haste to post my cherry pie recipe, I need to make some corrections to the recipe.  Seems my fingers typed a little more quickly than they should have. I really, really hate when that happens!

I thought I should post the corrected version, so here is the corrected recipe for my Cherry Pie.

Brenda’s Cherry Pie (Corrected Version)

2 Cans Sour Cherries (Drain it to make ¾ Cup liquid.)

¾ Cup Sugar

3 TB Butter

Dash of Salt

6 TB Flour

½ tsp. Almond Extract

½ tsp. Cherry Extract (optional)

Red Food Coloring

Place cherries in an unbaked pie shell.  Mix the dry ingredients.  Add liquid.  Boil on stove until thickened over medium heat. Add butter, extracts and food coloring and mix well.  Pour over the cherries in the unbaked pie shell.  Top with crust of your choice and bake at 350˚F until done, usually around 45 minutes to 1 hour.