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Cherry Pie

in Diana's Recipe Book

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Servings: Makes 1 (9-inch) pie, 8 servings
Fresh Cherries are in season from May (June for sour cherries) through August. If fresh cherries are not available, use frozen, jarred or canned cherries. If using jarred or canned cherries, make sure you drain them and discard the juice or syrup.

1 package (containing 2 crusts) refrigerated pie crusts (such as Pillsbury), softened as directed on package
2 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
1/4 teaspoon salt
1 - 1 1/2 cups granulated sugar (depending on the sweetness of the cherries)
6 cups fresh or frozen tart cherries, rinsed and pitted, OR 2 cans (16 ounces each) pitted red tart cherries
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter, cut into small pieces

1). Preheat oven to 400 degrees F (200 C).

2). Remove one pie crust from package and roll out dough to fit bottom and up the sides of a 9-inch pie pan. Place pie crust in pan. Set aside.

3). In a large mixing bowl combine tapioca, cornstarch, salt, sugar, cherries and both of the extracts. Let stand 15 minutes. Spoon cherry mixture into bottom crust and dot with butter. Roll out the second pie crust to cover the top of pie. Flute edges and cut vents in top to allow steam to escape. Sprinkle top of pie with granulated sugar (about 1 - 2 teaspoons).

4). Place pie on a foil lined cookie sheet and bake for 40 to 50 minutes in preheated 400 degree F (200 C) oven, or until golden brown. Remove pie from oven, and place on cooling rack. Let pie cool completely. Once pie is completely cooled, slice into wedges and serve.

Makes 1 (9-inch) pie, 8 servings.

Photograph taken by Diana Baker Woodall© 2004

Source: DianasDesserts.com
Date: March 23, 2002

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