Line a 9 inch pie plate with pastry. In a sauce pan combine sugar and flour. (Drain cherries reserving 3/4 cup juice.) Add the cherries, the reserved juice, and the extract to the sugar and flour mixture. Cook slowly until it thickens. Pour into pie plate. Place top crust on and cut slits in the top crust for the escape of steam. Bake at 400 degrees for 30 minutes or until crust is lightly brown.
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|Serving Size: 1 Serving (284g)|
|Recipe Makes: 4|
|Calories from Fat: 5 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 0.2mg||0 %|
|Potassium 509.1mg||13 %|
|Total Carbohydrate 93.1g||27 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 88.1g|
|Protein 3.3g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 370
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