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Red Cherry Pie

Global.Potpourri's picture
Ingredients
  Canned pitted tart red cherries 3 Cup (48 tbs) (Water Packed)
  Cherries juice 3⁄4 Cup (12 tbs)
  Sugar 1 Cup (16 tbs)
  Quick cooking tapioca 2 Tablespoon
  Almond extract 4 Drop
  Red food coloring 10 Drop
  9 inch lattice pie pastry 1 (For Top)
  Butter 1 Tablespoon
Directions

Combine cherries and juice; stir in sugar, tapioca, almond extract, and dash salt.
Add food coloring, if desired.
Let stand 20 minutes.
Line 9-inch pie plate with pastry.
Fill with cherry mixture.
Dot with butter.
Trim crust 1/2 inch beyond edge of pie plate.
Roll remaining dough 1/8 inch thick; cut strips of dough 1/2 to 3/4 inch wide.
Lay strips on pie at 1-inch intervals.
Fold back alternate strips to center.
Lay one strip crosswise 1-inch from edge.
Return folded strips to original position.
Repeat with alternate strips to form lattice.
Trim lattice below outer rim of pie plate; fold lower crust over strips.
Seal; crimp edges high.
Bake at 400° till browned, 50 to 55 minutes. (Cover edges with foil to prevent overbrowning.)

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Cherry

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