Red Cherry Pie

  • 3⁄4 cup juice from cherries
  • 3⁄4 cup sugar
  • 1 1⁄2 tbsp. quick-cooking tapioca
  • 2 1⁄2 cups drained, canned, pitted red tart cherries
  • 3 to 4 drops almond extract
  • Few drops red food coloring
  • Pastry for 9″ pie
  • 1 tbsp. butter

Directions:

Pre-heat oven to 450°. Combine juice, sugar, tapioca, cherries, extract, coloring and dash of salt. Let stand 20 minutes. Line a 9″ pie plate with pastry; fill with cherry mixture. Dot with butter. Top with pastry. Crimp the edges. Bake at 450° for 15 minutes. Reduce heat to 375° and bake 45 minutes more.

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