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Preheat oven to 425 degrees F. Prepare pastry for Two Crust Pie - 9 inch pans. In a large bowl, combine cherries, sugar and flour; toss light to mix. Sprinkle with almond extract. Spoon into pastry lined pie pans. Dot with margarine. Top with remaining pastry or make a lattice crust. Fold edges of top pastry under bottom pastry. Press together to seal and flute edges. Cut slits in several place in top of pastry. Bake at 425 degrees F. for 35 to 45 minutes or until juice begins to bubble through the slits in the crust. Yield: 8 slices per pie Optional Crumb Topping (substitute for lattice topping) Combine: 1/2 cup unsifted flour 1/2 cup light brown sugar 1/2 teaspoon cinnamon Cut in 3 tablespoons butter and hand blend until mixture is crumbly. Spread on pie and bake. |
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 Another similar variation on this pie comes from the C.J. Olsen Cherry company of Sunnyvale. California/ It is credited as being from From Deborah Olson’s farm kitchen. For more great recipes from C.J. Olsen go to http://www.cjolsoncherries.com/recipes.htm. Every summer, I find time in my busy schedule to bake a cherry pie for my dad for Father’s Day. It’s a two-day process--pitting the cherries one day and baking the next. It’s really worth the extra work when you taste that homemade cherry pie, fresh from the oven! Serve it warm with vanilla ice cream. Pastry: Ingredients
2 cups flour Directions Preheat oven to 425 degrees. Place flour and salt into a medium mixing bowl or into a food processor. Cut in shortening and butter and work with a pastry cutter until mixture is like coarse corn meal. If using a food processor, use the “S” blade. Sprinkle in cold water, 2 TBS. at a time, mixing until all flour is moistened and forms a ball. Do not overwork the dough. Divide into two balls. Cover with a dishtowel. Chill just until it firms up, then remove. Put aside. Filling: Ingredients
¾ to 1 ¼ cups. Sugar (depending on sweetness of cherries
and personal preference) Directions In a large mixing bowl, stir together sugar and flour. Mix well with cherries. Roll pastry out on a board lightly sprinkled with flour and sugar. Place bottom crust in 9” pie plate. Add cherry mixture. Sprinkle with almond extract and dot with Butter. Cover pie with top crust, crimping edges, and adding slits to allow for steam to escape. Cut a piece of aluminum foil about 3 inches wide and cover the edge of the pie to prevent excessive browning. (Remove foil during the last 15 minutes of baking.) Bake 35 to 45 minutes or until crust is brown and juices are bubbly. Makes a 9" two crust pie.
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