Very Cherry Pie
Dried cherries add sweet-tart flavor and chewy texture to traditional tart cherry pie filling. A pretty lattice top allows colorful evidence that something scrumptious is about to be served.
4 cups frozen unsweetened tart cherries*
1 cup dried tart cherries
1 cup granulated sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
Pastry for 1 (9-inch) double-crust pie**
1/4 teaspoon ground nutmeg
1 tablespoon butter
- Preheat oven to 375°F (190°C).
- Combine frozen cherries, dried 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. Sprinkle with nutmeg. Dot with butter. Adjust top crust, cutting slits for steam to escape.
- Bake about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.
Makes 8 servings.
*2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.
**Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.
Recipe and photograph provided courtesy of Cherry Marketing Institute.