Pastry for 2-crust 9-inch pie
1/2 cup honey
3 Tbls arrowroot powder
3 cups various cherries (tart pie, Queen Anne, and black). If using canned, drain syrup
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
Sliced almonds
Preheat oven to 350ºF (220ºC). Prepare the pie crust in the baking tin. Line the bottom of the crust with a single layer of sliced almonds.
Mix flour and spices in large mixing bowl. Stir in cherries and honey. Pour into a pastry-lined pie plate. Cover with the top crust.
Bake for 35 to 40 minutes or until crust is brown and juice begins to bubble.
Serve with Meadowcream.
