Fresh Cherry Pie

Cullinaryjudge's Note:

My husband never liked cherry pie, until I used fresh cherries.

• Total Time: 1 hrs 20 mins
• Prep Time: 30 mins
• Cook Time: 50 mins

Ingredients:

Yield: 1 9inch pie

• 1 pastry for a double-crust 9-inch pie
• 4 tablespoons quick-cooking tapioca
• 1⁄8; teaspoon salt
• 1 cup white sugar
• 4 cups pitted cherries
• ¼ teaspoon almond extract
• ½ teaspoon vanilla extract
• 1 ½ tablespoons butter

Directions:

1. Preheat oven to 400 degrees F.
2. Place rolled out crust in bottom of pie place.
3. Roll out top crust and set aside.
4. In a large bowl combine tapioca, salt, sugar, cherries, and extracts.
5. Let stand 15 minutes.
6. Turn out into bottom crust and dot with butter.
7. Cover with top crust, flute edges and cut vents in top.
8. Place pie on foil lined cookie sheet, in case of drips.
9. Bake for 50 minutes, until golden brown.

Reviews

[marilyn spirakus]

this cherry pie is by far the best i have ever tasted and my family agrees. the slight hint of almond makes such a difference in the taste. it reminds me of my mothers cherry pie from long ago. this is definitely a keeper. my compliments to culinary judge. yummy.. George Washington would be proud.

[*Elaine*]

Whoa... this pie is awesome! I made it for Father's Day, by request, and he was very pleased. He claimed it was the best cherry pie he has ever had! :) Thanks for posting. BTW, I added 1/2 tsp. of almond extract and it turned out great.

[J-Lynn]

Very, very good. I don't think I've ever had fresh sweet cherry pie. I was surprised because it really doesn't taste that different than sour cherry pie. Not as different as the two cherry varieties themselves taste, anyway. This thickened beautifully for me. Perfect recipe. Instead of making a second crust, I made crumbs for the top with sugar, flour and butter.