I never liked cherry pie until I had the real thing.
Ingredients:
Pastry for a double crust pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups frozen pitted cherries (none of that canned yuckiness)
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
Directions:
Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.
In a medium sauce pan combine tapioca, salt, sugar, cherries and extracts. Let stand 5 minutes. Heat at medium high heat until mixture begins to boil and tapioca pearls become translucent. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!
Bake for 50 minutes in the preheated oven, until golden brown.
Ingredients:Pastry for a double crust pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups frozen pitted cherries (none of that canned yuckiness)
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
Directions:
Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.
In a medium sauce pan combine tapioca, salt, sugar, cherries and extracts. Let stand 5 minutes. Heat at medium high heat until mixture begins to boil and tapioca pearls become translucent. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!
Bake for 50 minutes in the preheated oven, until golden brown.
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