Traditional Cherry Pie
3 cups frozen tart cherries, not thawed
1 cup granulated sugar
2 tbsp quick-cooking tapioca
½ tsp almond extract
pastry for 2-crust (double) 9-inch pie
2 tbsp butter or margarine
Preheat oven to 400 F.
In medium bowl, combine cherries, sugar, tapioca and almond extract; mix well. Let cherry mixture stand 15 minutes.
Line 9-inch pie plate with 1 pastry crust; fill with cherry mixture. Dot with butter. Cover with top crust. Cut slits for steam to escape. Seal edges and flute.
Bake 50 to 55 minutes or until crust is golden brown and filling is bubbly.
Makes 6 to 8 servings.
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