Sweet Cherry Pie
photo by Bonnie.M
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
1 pie
- Serves:
- 12
ingredients
- 29.58 ml uncooked quick-cooking tapioca
- 1419.54 ml pitted sweet bing cherries
- 177.44 ml granulated sugar
- 59.14 ml cornstarch
- 14.79 ml fresh lemon juice
- 1.23 ml almond extract
- 0.61 ml salt
- 425.24 g package refrigerated pie dough
- cooking spray
- 29.58 ml water
- 1 large egg white
- 29.58 ml turbinado sugar
directions
- Combine tapioca, pitted cherries, and next 5 ingredients (through salt) in large bowl. Toss well. Let cherry mixture stand 30 minutes. Stir to combine.
- Preheat oven to 400 degrees.
- Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate.
- Spoon cherry mixture and any remaining liquid into dough.
- Roll remaining (9-inch) dough portion into 12-inch circle. Cut dough into 12 (1-inch wide) strips. Arrange in lattice pattern over cherry mixture. Fold edges under bottom dough and crimp.
- Combine 2 TBS water and egg white in small bowl. Brush mixture over dough on top of pie. Sprinkle dough with 2 TBS turbinado sugar.
- Bake at 400 degrees for 20 minutes. Shield edges of piecrust with foil. Continue baking for 40 minutes or until piecrust is golden brown and filling is thick and bubbly.
- Cool in pie pan for 45 minutes on wire rack before cutting.
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Reviews
RECIPE SUBMITTED BY
Lori K.
Austin, TX