Double Crust Cherry Pie

Double Crust Cherry Pie
  • 2 quarts pie (sour) cherries
  • ¾ to 1 cup sugar, depending on taste
  • ¼ cup tapioca flour
  • ¼ tsp. almond extract
  • ¾ tsp. cinnamon
  • ⅛ tsp. kosher salt
  • 2 Tbsp. butter
  • Pastry for double crust pie
  1. Preheat oven to 400°.
  2. Pit cherries and combine with sugar, tapioca flour, almond extract, cinnamon and salt.  Pour into unbaked pie shell. Dot with butter. Cover with top layer of pie crust and seal the edge, trim and crimp or flute. Cut steam vents.
  3. Place pie into middle of the oven and reduce heat to 350°.  Place a cookie sheet underneath to catch drippings.  Bake until fruit bubbles and the crust browns, usually about 1 hour.  Place foil over the top if the top starts to brown too quickly.  Cool for about 4-6 hours before cutting.

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