Traditional Cherry Pie
Sweet, tart cherry pie, a Midwest favorite that always gets rave reviews.
4 cups frozen unsweetened tart cherries
1 cup granulated sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
Pastry for 1 (9-inch) double-crust pie*
2 tablespoons butter or margarine
- Preheat oven to 400°F (205°C).
- Combine frozen cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. 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 for 50 to 55 minutes, or until crust is golden brown and filling is bubbly.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.
Tip: 2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.
Recipe and photograph: Courtesy of Cherry Marketing Institute.