~ Cherries have a very short growing season and can grow in most temperate latitudes. The peak season for cherries is in the summer. In many parts of North America, they are often the first tree fruits to ripen. ~ In the US most sweet cherries are grown in Washington, California, Oregon and northern Michigan. The Lambert variety is grown on the eastern side of Flathead Lake in northwestern Montana. Both Oregon and Michigan provide light-colored Royal Ann cherries for the maraschino cherry process. Most sour (also called tart) cherries are grown in Michigan, followed by Utah, New York, and Washington. ~ All-American Cherry Pie ...
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon almond extract
1-1/3 tablespoons butter (about 4 teaspoons)
14.5-ounce can of pie cherries, NOT cherry pie filling (look for Pitted Red Tart Pie Cherries in water)
Pastry for double-crust pie
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon almond extract
1-1/3 tablespoons butter (about 4 teaspoons)
14.5-ounce can of pie cherries, NOT cherry pie filling (look for Pitted Red Tart Pie Cherries in water)
Pastry for double-crust pie
~ Preheat oven to 425°F. ~ In a medium saucepan combine the sugar, flour, cinnamon and undrained cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils (about 6 or 7 minutes). Remove from heat and stir in almond extract. ~ Pour mixture into a 9-inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and crimp. If a lattice crust is not used, put one or several vents in the crust. Bake at 425°F for 30 to 35 minutes until crust is brown. Yum! Yum! ~ Chef ~
