|
Very Cherry Pie
Makes 8 servings
|
|
|
|
|
|
Dried cherries add a tangy flavor to traditional cherry pie.
|
| |
|
Ingredients
|
|
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 double-crust 9-inch pie
|
|
1/4
|
teaspoon ground nutmeg
|
|
1
|
tablespoon butter
|
|
|
|
|
|
|
|
|
|
Combine frozen cherries, dried cherries, sugar, tapioca and almond extract in large mixing bowl; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes.
|
|
Line 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter. Cover with top crust, cutting slits for steam to escape. Or, cut top crust into strips for lattice top.
|
|
Bake in preheated 375°F oven about 1 hour or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with foil to prevent overbrowning.
|
| |
|
Note
Two (14.5-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries. Dried cherries are available at gourmet and specialty food stores and at selected supermarkets.
|
|
|
|
© Cherry Marketing Institute
|
|
|
|
|
|
|
|
|
Click here for printable version