Cherry Pie Recipe*****

Cherry Pie Recipe*****
Cherry Pie Recipe*****

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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