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Cherry Pie Recipe*****


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  • pastry:
  • 11/2 cups 1-1/2 all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1/4 cup ice water
  • filling:
  • 2 cans (16 ounces each) tart cherries
  • 1 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • red food coloring, 10 drops



Step 1

Directions In a large bowl, combine flour and salt; cut in shortening until crumbly.
Gradually add water, tossing with a fork until dough forms a ball.
Divide dough in half. Roll out one portion.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
Drain cherries, reserving 1/4 cup juice. In a large bowl, combine the sugar, tapioca, extract, salt, food coloring if desired and reserved juice.
Gently stir in the cherries; let stand for 15 minutes.
Pour into the crust.
Dot with butter.
Roll out remaining pastry; make a lattice crust.
Seal and flute edges.
Bake at 375° for 55-60 minutes.
Cool on a wire rack.
Yield: 6-8 servings.

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