Pie Filling from Frozen Sweet Cherries from Food.com: This recipe is from an old cookbook from about 1960. You can add almond extract or Kirsch to the filling if you like almond flavoring. I usually add about a tablespoon of Kirsch. This makes 2- 9" pies. You could half the recipe.
This twist on classic cherry pie is a cinch to make with Pillsbury™ refrigerated pie crust. Tart and sweet cherries mingle together beneath a crumbly streusel topping for a crowd-pleasing take on the classic. We used a mixture of dark sweet cherries and tart cherries in this pie for a contrast of sweet and tart; you can use all of one kind of cherry or the other -- both taste great!