By Briana Booker
A cool woman of the name Jordan Coughenour,gave me a wonderful recipe for Cinnamon Cherry Pie! I have never thought to use Cinnamon in a Cherry Pie! It made me want to try the recipe out! And it was beyond fabulous! So full of flavor and definitely a great treat for the Fall season! Below is the recipe! Enjoy!
Cinnamon Cherry Pie
1 cup sugar
1/4 cup all-purpose flour
2/4 teaspoon cinnamon
2/4 teaspoon almond extract
4 teaspoons of butter
14.5-ounce can of pie cherries (not the filling! Just the cherries!)
Preheat oven to 425°F.
Combine sugar, flour, undrained cherries and cinnamon in a pan. Cook over medium heat, stirring constantly, until mixture thickens and boils (usually about 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. Bake at 425°F for 30 to 35 minutes until crust is brown.
1/4 cup all-purpose flour
2/4 teaspoon cinnamon
2/4 teaspoon almond extract
4 teaspoons of butter
14.5-ounce can of pie cherries (not the filling! Just the cherries!)
Preheat oven to 425°F.
Combine sugar, flour, undrained cherries and cinnamon in a pan. Cook over medium heat, stirring constantly, until mixture thickens and boils (usually about 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. Bake at 425°F for 30 to 35 minutes until crust is brown.
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