Who has a 30-year-old cookbook that can look up a recipe for me? ?

Cherry Pie

8-inch

Pastry for 8 inch Two Crust Pie

1 1/3 cups sugar

1/3 cups all-purpose flour

2 cans (1 pound each) pitted red tart cherries, drained

1/4 teaspoon almond extract

2 tablespoons butter or margarine

9-inch

Pastry for 9 inch Two Crust Pie

(rest of ingredients are the same as above)

10-inch

Pastry for 10 inch Two-Crust Pie

1 2/3 cups sugar

1/2 cup all-purpose flour

3 cans (1 pound each) pitted red tart cherries, drained

1 teaspoon almond extract

3 tablespoons butter or magarine

Heat oven to 425 . Prepare pastry. Stir together sugar and flour; mix with cherries. Turn into pastry-lined pie pan; sprinkle with almond extract and dot with butter. Cover edge with 2- to 3- inch strip of aluminum foil to prevent excessive browning; remove foil last 15 min of baking.

Bake 8- and 9-inch pies 35 to 45 minutes, 10-inch pie 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

There are also two variations listed Fresh Cherry Pie and Frozen Cherry Pie. Let me know if you need those or the Pastry Pie Crust Recipe (I thought it might still be the same so I didn't type it out)

Cherry Pie.

1 can unsweetened cherries

1 c sugar

6 tsp cornstarch

2/3 cherry juice

Pinch of salt

2 tsp butter

1/2 tsp pure almond extract (optional)

Heat cherry juice, cornstarch and sugar. Stir until completely dissolved. (Ad almond extract if using, mix well.) Pour juice mixture over cherries in an unbaked pie shell. Bake at 425 degrees F for 10 minutes, then at 350 degrees F for 20 minutes.

4 teaspoons flour

1 1/2 cups sugar

1 can tart cherries

1 cup cherry juice

Mix flour and sugar, add juice and cherries last.

Pour into an unbaked pie shell.

Bake at 325°F for 50 minutes.

or

2 (16 oz.) cans pitted red tart cherries

1 c. reserved cherry liquid

1 1/2 c. sugar, divided

1/3 c. cornstarch

1/8 tsp. salt

1 tbsp. butter

CRUST AND GLAZE:

Pastry for 9" double crust pie

Milk

Sugar

1. For Filling: Drain cherries in large strainer over bowl, reserving 1 cup liquid. Combine 3/4 cup sugar, cornstarch and salt in medium saucepan. Stir in reserved 1 cup cherry liquid. Cook and stir on medium heat 3-4 minutes or until mixture thickens. Remove from heat. Stir in cherries, remaining 3/4 cup sugar, butter

2. For Crust: Heat oven to 400 degrees. prepare cut and press crust into 9 inch pie plate. Spoon in filling. Cover pie with top crust. Cut slits in top crust to allow steam to escape.

3. For Glaze: Brush with milk. Sprinkle with sugar. Bake at 400 degrees for 10 minutes. Reduce oven temperature to 350 degrees. Bake for 40-45 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving.

It got me thinking, since I have sooo many cookbooks, but I only found a Chatelaine Cookbook from...1965!!!

Try the following recipe - it looks great... ;)

Steve

http://www.bettycrocker.com/Recipes/recipe.aspx?re...