Mom’s Cherry Pie Tart and juicy. Yum! 2-crust pie crust (see one of our favorite crust recipes below) 4 Cups fresh or thawed frozen tart cherries (or 2 16-oz. cans pitted tart cherries, drained) 1 1/3 Cups sugar 1/3 Cup all-purpose flour 1/4-1/2 tsp. PURE ALMOND EXTRACT 2 TB. butter, cut in small pieces Crust for 2 9-inch pies or 1 double crust pie: 1 1/2 sticks butter (3/4 cup) 1 1/2 Cups flour 1 tsp. sugar 1/2 tsp. salt 3-5 TB. milk

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