Traditional Cherry Pie

Yield: 8 servings

Ingredients

4 cups frozen unsweetened tart cherries
1 cup granulated sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
Pastry for 2-crust, 9-inch pie
2 teaspoons butter or margarine

Directions:

Combine cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes.

Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust top crust, cutting slits for steam to escape.

Bake in a preheated 400 F. oven 50 - 55 minutes, or until crust is golden brown and filling is bubbly.

NOTE: Two (16 oz.) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.

Recipe compliments of the Cherry Marketing Institute

Be the first to comment on this recipe!

Add a Comment Login

PWS 19