Use 9” disposable pie pans

4 pie crusts (use Pillsbury packaged pie crust)

2 1/3 cups sugar

2/3 cup flour

4 cans (1 lb. each) pitted red tart cherries – not cherry pie filling

1 tsp. almond extract

3 Tbsp. butter

Drain cherries well. Stir together sugar and flour. Add cherries. Stir in almond extract. Pour

mixture into unbaked bottom crust. Cut butter into small pieces and sprinkle over cherry

mixture.

Put top crust on pie. Wrap excess top crust under bottom crust edge, pressing edges together

to seal, flute. Cut slits in several places in top crust. Brush with milk and sprinkle a little

granulated sugar on top.

Cover edge with foil. Bake at 425° for 45 minutes. Check pies every 20 minutes to make sure

crust is browning evenly. Foil can be placed in areas that are browning too quickly. Remove foil

from edge last 10 minutes.

To make crust dust, mix together equal parts of sugar and flour (by volume, not weight).

To use: Sprinkle 2 tsp crust dust into the bottom crust of your 9" pie before adding

the filling. Tap and gently swirl your pan to distribute the dust in an even layer. Spoon

in the filling and bake as directed.

How it works: Flour is absorbent, and even a thin layer creates a barrier between unbaked

crust and juicy filling. As it bakes, the crust eventually sets up enough to form its own barrier;

but in the interim, it's crust dust to the rescue!