Perfect Cherry Pie

"It deserves its name-try it and see! I just started making pies for my poor DH who has lived without them the last 10 years! I just couldn't make a pie crust, but found recipe #105545 to be a lifesaver!!"
 
Download
photo by Nikki Kate photo by Nikki Kate
photo by Nikki Kate
photo by Nikki Kate photo by Nikki Kate
Ready In:
35mins
Ingredients:
7
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Thaw cherries until most of the free ice has disappeared. Drain off the juice; measure and stir it into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.
  • Add cherries and extract to cooled, thickened juice. Pour filling into pastry-lined 9” pie pan. Cut vents and adjust top crust; flute edges.
  • Bake in hot oven 425ºF for 30 to 35 minutes, or until nicely browned. For a brown undercrust, bake on lowest oven shelf.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes