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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A Midwest favorite that always gets rave reviews. Ingredients:
4 cups frozen unsweetened tart red cherries |
1 cup granulated sugar |
3 tablespoons quick-cooking tapioca |
1/2 teaspoon almond extract |
pastry for a double-crust 9-inch pie |
2 tablespoons butter or 2 tablespoons margarine |
Directions:
1. Combine cherries, granulated sugar, tapioca and almond extract in a large mixing bowl, mix well. (It is not necessary to thaw cherries before using.).
2. Let cherry mixture stand 15 minutes.
3. Line a 9-inch pie plate with pastry, fill with cherry mixture.
4. Dot with butter.
5. Adjust top crust, cutting slits for steam to escape.
6. Bake in a preheated 400-degree oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly.
7. Note: 2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.
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