Fresh Cherry Pie
- 4 tbls. quick cooking tapioca
- 1/8 tsp. salt
- 1 cup white sugar
- 6-7 cups pitted cherries
- 1/4 tsp. almond extract
- 1/2 tsp. vanilla
- 1-1/2 tbls. butter
- 1 top and bottom pie crust = 9"
In a large mixing bowl combine tapioca, salt, sugar, cherries, almond and vanilla. Mix and let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, fluke edges and cut vents in top.
Place pie on a foil lined cookie sheet in case it drips.
Bake for 50 minutes at 400 degree preheated oven until golden brown.
NOTE: I do a lattice crust. If after 50 minutes top is brown and cherries need to be cooked longer, lower oven and check after 5 minute intervals. Topoica needs to be cook. Pie should show cherry juices.