I used to have a sour cherry orchard on my property before we planted
our pinot noir grape vineyard. This pie is a favorite of my husband.
Learn about
Tart Cherry Hints, Tips, and Information.
More great
cherry recipes and
pie recipes.
Cherry Pie Recipe
Recipe Type:
Pie,
Cherries,
Pie Pastry
Yields: 8 to 10 servings
Prep time: 20 min
Cook time: 50 min
Ingredients:
Pastry for 9-inch two crust pie
1 1/3 cups granulated
sugar
4 tablespoons quick-cooking tapioca
6 cups fresh or frozen pitted
tart or "pie" cherries
1/4 teaspoon almond extract
2 tablespoons butter or margarine
Vanilla ice cream (optional)
Preparation:
Preheat oven to 400 degrees F. Prepare pie pastry.
In a large bowl, combine sugar and tapioca. Add cherries; stir until well blended. Pour into pastry-lined plate; sprinkle with almond extract and dot with butter or margarine. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape.
Cover edges of crust with aluminum foil to prevent excessive browning.
Place pie on a baking sheet. Bake approximately 45 to 50 minutes or until the internal temperature registers approximately 175 degrees F. on
your
cooking thermometer and the crust is golden brown and juice begins to bubble through slits on crust.
Remove aluminum foil during last 15 minutes of baking.
This
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world.
Remove from oven and cool on a wire rack before cutting and serving.
Serve warm or at room temperature with or without a scoop of ice cream.
Makes 8 to 10 servings.
