Cherry Pie

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1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup ice water
2 cans (16 ounces each) tart cherries*
1 cup sugar
3 Tablespoons quick-cooking tapioca
1/4 teaspoon almond extract
1/4 teaspoon salt
Red food coloring (optional)
1 Tablespoon butter
1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
2. Drain cherries, reserving 1/4 cup juice. In a large bowl, combine the sugar, tapioca, extract, salt, food coloring, if desired, and reserved juice. Gently stir in the cherries; let stand for 15 minutes.
3. Pour into the crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375° for 55-60 minutes. Cool on a wire rack.
*May substitute 32 ounces frozen cherries. Thaw prior to use and drain according to step 2.
Cooking Method   BakedPrep Time   45 minutes
Cooking Time   1 hour

Cassie Schwebach

Member since Feb 2010

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