Sweet cherry pie from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sldoug on May 15, 2016

    I followed this recipe but made it with five cups of cherries (halved). Increased the almond extract to 1/2 t, 1/4 c cornstarch, and used 3/4 c sugar, and baked it in a free form galette-style crust (400 degrees for 50 minutes). The filling was great but a bit too sweet. Next time I'd cut the sugar down to a half cup and maybe do a bit more than half a lemon of juice.

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