Cherry Pie

Last summer, I found a deal on cherries at a local market. My eldest daughter and I spent the evening pitting and canning up quarts of cherries for future use. We even saved the pits to make cherry extract. Which my husband calls cough syrup.

This past weekend we were going to a dinner with friends, and we were asked to bring a dessert. Always tired of making the same thing over and over again I began thumbing through an old cookbook that was acquired from my Great Aunt Sue (I knew this cookbook had lots of recipes utilizing lard, which we rendered on earlier in the week I included the link if anyone is interested in that process).

In it I found a folded piece of paper with a cherry pie recipe on it. Having all the ingredients we decided to give it a try.

Ingredients for the filling:

3 Cans (16 oz each) of Tart Cherries Drained

1/2 C Juice retained from the cherries

1 C Sugar

1/4 C Quick cooking tapioca

1 TBSP lemon juice

1/2 tsp Almond extract

Dash of salt

As we had already put-up cherries, we chose to use those rather than go to the store we drained 1 qt and 1 pt. Starting by draining the cherries into a bowl.

Dont forget to save 1/2 C of cherry juice.

In another bowl mix together all other filling ingredients and let sit for 20 minutes.

This filling is supposed to be enough for two 9 inch pies, I have discovered using 9-1/2 in pie plates it makes one pie. Use your favorite pie crust to line your pie plate.