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Cherry Pie

Cherry Pie



  • 2 cans (16 oz. each) unsweetened sour cherries, drained, or 4 cups frozen unsweetened sour cherries, thawed and drained
  • 1 cup sugar
  • 3 T. quick-cooking tapioca
  • 1/4 tsp. almond extract
  • 2 T butter or margarine
  • pastry for a 2-crust 9" pie

Preparation -
In a medium bowl, combine the cherries, sugar, tapioca and almond extract. Stir to mix well. Let the mixture stand for about 15 minutes. Line a 9" pie pan with the bottom pastry. Fill it with the cherry mixture. Dot with butter. Cover with the top pastry. Crimp the edges together and cut slits in the top crust for steam to escape. Or, cut the top pastry into strips to make a lattice top. Bake in a preheated oven at 375º for 50 to 55 minutes or until the crust is golden brown and the cherry filling is thickened and bubbly.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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