• One 20-ounce can pitted sour cherries
  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon almond extract
  • Pastry for 2-crust 9-inch pie


Drain cherries, reserving 1 cup liquid.

Over medium heat, in a saucepan combine sugar, flour and salt. Stir in cherry juices and bring to a boil, stirring constantly. Immediately reduce heat and simmer for 5-8 minutes, until thickened.

When mixture is thickened, mix in butter, almond extract and cherries. Cool filling completely.

Place a large baking sheet in the oven and preheat oven to 425 degrees F. Line 9-inch pie pan with pastry and trim edge, leaving a 1/2-inch overhang.

Spoon cooled cherry filling into shell. Drape second pastry round over filled pie shell. Trim edges, leaving a 1/2-inch overhang. Press edges together and pinch/crimp decoratively to seal. Cut slits in pastry with a small sharp knife to allow steam to escape.

Bake pie, on hot baking sheet, for about 30 - 40 minutes, or until filling bubbles though vents and pastry is golden brown. Cool pie to room temperature on a rack about 4 hours.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.

RecID 7928

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