Cherry Pie


  • 1 recipe pie crust, unbaked
  • 2 cups sugar
  • 3 Tbsp. quick cooking tapioca
  • 2 Tbsp. cornstarch
  • 1/4 tsp. salt
  • 2 cans of tart cherries, packed with juice
  • 1 Tbsp. fresh lemon juice
  • 2 tsp. pure vanilla extract
  • 1/2 tsp. almond extract
  • 2 drops of red food coloring
  • 2 Tbsp. sweet butter, cut into small pieces
  1. Mix sugar, tapioca, cornstarch and salt together in medium bowl, set aside
  2. Mix cherries, lemon juice, van extract, almond extract and food coloring, together in large bowl. Sprinkle the sugar mixture over the cherries and toss until all of the cherries are well coated
  3. Place rack in center of oven and preheat at 425º
  4. Spoon the cherry filling into pie shell, mounding it high in the center. Dot with butter, bake for 10 minutes, then reduce heat at 350º, bake for 45 minutes.
  5. Cool pie before serving

Note: When baking this pie, always use the tart sour cherries, not the dark sweet bing cherries.


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