Perfect Cherry Pie

READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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.
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