Classic Cherry Pie
- 1 pkg
- refrigerated pie crust for 9-inch pie
- 2 can(s)
- (20 to 21 oz.) cherry pie filling
- 1 c
- dried tart cherries, optional*
- 1/2 tsp
- almond extract, optional
Trim crust along pan edge.
Pour cherry pie filling evenly into crust.
Sprinkle with almond extract, if desired.
Wrap excess top crust under bottom crust.
Press edges together with a fork.
With a knife, cut slits in top crust.
Cover edge of crust with strips of foil, if needed, to prevent browning.
If desired, 1 cup of dried tart cherries can be mixed with the cherry filling before baking for added cherry flavor.