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Traditional Cherry Pie
Makes 6 to 8 servings
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Ingredients
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4
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cups frozen tart cherries*
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1-1/3
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cups granulated sugar
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3
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tablespoons quick-cooking tapioca or cornstarch
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1/2
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teaspoon almond extract
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Pastry for double crust 9-inch pie
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2
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tablespoons butter or margarine
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*It is not necessary to thaw cherries before using.
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In medium bowl, combine cherries, sugar, tapioca and almond extract; mix well. Let cherry mixture stand 15 minutes.
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Line 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter. Cover with top crust; cut slits for steam to escape.
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Bake in preheated 400°F oven 50 to 55 minutes or until crust is golden brown and filling is bubbly.
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© Cherry Marketing Institute
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Click here for printable version