Tart Cherry Pie

Tart Cherry Pie


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]


Tart Cherry Pie


Pastry For 9 Inch Two Crust Pie (Top & Bottom)

1 1/3 Cups Sugar

4 Tablespoons Quick Cooking Tapioca

6 Cups Fresh Or Frozen Pitted Tart Cherries

¼ Teaspoon Almond Extract

3 Tablespoons Butter

Preheat oven to 400° F.  Prepare pie pastry.

In a large bowl, combine sugar and tapioca.  Add cherries and stir well until blended.  Pour into a 9 inch pastry lined pie plate.  Sprinkle with almond extract and dot with butter.  Cover with remaining pastry and flute.  Cut slits in the pastry so that steam can escape.  Cover the edges of the crust with foil to prevent excessive browning.  Place pie on baking sheet and bake for about 45 to 50 minutes or until crust is golden brown and juice begins to bubble through the slits on the crust.  Remove foil during the last 15 minutes of baking.  Remove from the oven and cool on a wire rack before cutting and serving.  Serve warm or at room temperature.  Add a scoop of vanilla ice cream if you wish.  Serves 8


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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