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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Cherries are my favorite fruit so creating this pie featuring them was a hit in my family.Louise Piper, Garner, Iowa Ingredients:
1 cup plus 1 tablespoon sugar, divided |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons quick-cooking tapioca |
1/8 teaspoon salt |
3-1/2 cups pitted fresh rainier cherries |
1 cup halved pitted fresh bing cherries |
1 tablespoon lemon juice |
4-1/2 teaspoons butter |
pastry for double-crust pie (9 inches) |
2 teaspoons whole milk |
Directions:
1. In a large bowl, combine 1 cup sugar, flour, tapioca and salt. Add cherries and lemon juice; toss to coat. Let stand for 15 minutes.
2. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with remaining sugar.
3. Bake at 400° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 6-8 servings.
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