MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cherry Pie (10")
 Categories: Pies
      Yield: 1 Pie
 
           Pastry; for two-crust pie
           - (10")
  1 2/3 c  Sugar (384 g)
    1/2 c  All-purpose flour (115 g)
     48 oz Pitted tart cherries
           - (3 cans) (1367 g); drained
      1 ts Almond extract (5 g)
      3 tb Butter (43 g)
 
  Heat oven to 425°F (219°C). Prepare pastry. Mix sugar and flour.
  Stir in cherries. Turn into pastry-lined pie plate; sprinkle with
  almond extract. Dot with butter. Cover with top crust that has slits
  cut in it; seal and flute. Cover edge with 2 to 3" strip of aluminum
  foil to prevent excessive browning; remove foil during last 15
  minutes of baking.
  
  Bake until crust is brown and juice begins to bubble through slits in
  crust, 35 to 45 minutes.
  
  Recipe by Betty Crocker's Cookbook, 1986
 
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