Perfect Cherry Pie

Submitted by Nikki Kate

"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!!"

 

• Ready In: 35mins
• Ingredients: 7
• Serves: 8

ingredients

• 1 pastry for double-crust pie
• 3 cups frozen pitted tart cherries
• 1 cup tart cherry juice
• 3 tablespoons sugar
• 2 tablespoons quick-cooking tapioca
• 1 2⁄3 tablespoons cornstarch (5 tsp)
• 1⁄8 teaspoon almond extract

directions

1. 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.
2. Add cherries and extract to cooled, thickened juice. Pour filling into pastry-lined 9” pie pan. Cut vents and adjust top crust; flute edges.
3. Bake in hot oven 425ºF for 30 to 35 minutes, or until nicely browned. For a brown undercrust, bake on lowest oven shelf.