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Baked Fresh Cherry Pie

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Ingredients 1 recipe pastry for a 9 inch double crust pie 4 tablespoons quick-cooking tapioca ⅛ teaspoon salt 1 cup white sugar

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4 cups pitted cherries ¼ teaspoon almond extract ½ teaspoon vanilla extract 1 ½ tablespoons butter

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Directions Set oven temperature to 400 F (205 C). Line the pie pan with the bottom crust. Cover and set aside top crust.

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Combine the tapioca, sugar, salt, cherries, and extracts in a large mixing basin. Allow to stand for fifteen minutes. 

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Slide into the bottom crust and apply a dab of butter. Cut vents in the top, flute the edges, and cover with the top crust. In case of drips, place pie on a baking sheet lined with foil!

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Preheat the oven and bake for 50 minutes, or until golden brown. Let cool for a few hours and then cut into slices.

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