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Mom's Cherry Pie


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Rate this recipe 4.6/5 (17 Votes)


  • Pastry for a 2 crust pie
  • 3 cups can pitted tart cherries
  • 1 cup can pitted sweet cherries
  • 3 tbsp quick cooking tapioca
  • 1 1/4 cup sugar,
  • 1 tbsp lemon juice
  • 1 tsp pure almond extract
  • For top pie crust
  • 1 lightly beaten egg
  • 1 tbsp granulated sugar



Step 1

1. Prepare pastry or pie, refrigerate while making the cherry mixture
2. Drain and rinse cherries, combine cherries with tapioca,sugar, lemon juice and almond extract, let rest for 10 minutes.
3. Pour cherry mixture into unbaked pie shell, cover with pie crust and seal, prick top of crust for venting, brush top with lightly beaten egg and sprinkle with sugar
4. Bake in a Preheated 450 for 10 minutes. reduce heat to 350 and continue baking for 45-60 minutes until crust is nicely brown

NOTE: Dad's and Tom's Favorite


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