Description
A classic and delicious baked fresh cherry pie recipe with a double-crust pastry and a sweet, tangy cherry filling.
Ingredients
1 recipe pastry for a 9-inch double crust pie
4 tablespoons quick-cooking tapioca
⅛ teaspoon salt
1 cup white sugar
4 cups pitted cherries
¼ teaspoon almond extract
½ teaspoon vanilla extract
1 ½ tablespoons butter
Instructions
- Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.
- In a large mixing bowl, combine tapioca, salt, sugar, cherries, and extracts. Let stand for 15 minutes.
- Pour the cherry mixture into the bottom crust and dot with butter.
- Cover with the top crust, flute the edges, and cut vents in the top crust.
- Place the pie on a foil-lined cookie sheet to catch any drips during baking.
- Bake for 50 minutes in the preheated oven until the crust is golden brown.
- Let the pie cool for several hours before slicing to allow the filling to set.
Notes
- Ensure the cherries are pitted before using them.
- Cooling the pie is essential to let the filling firm up properly.
- Line the baking sheet to avoid messes caused by drips while baking.
- Prep Time: 30 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
