Fresh Cherry Pie
"My husband never liked cherry pie, until I used fresh cherries."
photo by Pvt Amys Mom
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Yields:
-
1 9inch pie
ingredients
- 1 pastry for a double-crust 9-inch pie
- 4 tablespoons quick-cooking tapioca
- 1⁄8 teaspoon salt
- 1 cup white sugar
- 4 cups pitted cherries
- 1⁄4 teaspoon almond extract
- 1⁄2 teaspoon vanilla extract
- 1 1⁄2 tablespoons butter
directions
- Preheat oven to 400 degrees F.
- Place rolled out crust in bottom of pie place.
- Roll out top crust and set aside.
- In a large bowl combine tapioca, salt, sugar, cherries, and extracts.
- Let stand 15 minutes.
- Turn out into bottom crust and dot with butter.
- Cover with top crust, flute edges and cut vents in top.
- Place pie on foil lined cookie sheet, in case of drips.
- Bake for 50 minutes, until golden brown.
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Reviews
-
this cherry pie is by far the best i have ever tasted and my family agrees. the slight hint of almond makes such a difference in the taste. it reminds me of my mothers cherry pie from long ago. this is definitely a keeper. my compliments to culinary judge. yummy.. George Washington would be proud. -
Whoa... this pie is awesome! I made it for Father's Day, by request, and he was very pleased. He claimed it was the best cherry pie he has ever had! :) Thanks for posting. BTW, I added 1/2 tsp. of almond extract and it turned out great. -
Made just as directed...turned out great! -
I used the filling to make some cherry tarts and really enjoyed them! I used flour instead of tapioca and had no problems. Thanks for the recipe, it has great flavor! -
I'm a hero in my house after making this pie. I only had 4 cups of tart cherries but I think 6 would have been better. I didn't have almond extract so I substituted amaretto which was a nice touch. This is now my "go to" cherry pie recipe.
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RECIPE SUBMITTED BY
Cullinaryjudge
United States
