A nice variation to the sour cherry pie.

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Recipe Summary

prep:
10 mins
cook:
50 mins
additional:
20 mins
total:
1 hr 20 mins
Servings:
8
Yield:
1 pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a pie pan.

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  • Combine cherries, sugar, tapioca, lemon juice, and almond extract together in bowl. Refrigerate until cherry filling begins to set, about 10 minutes. Stir filling again; chill until flavors combine, about 10 minutes.

  • Pour the filling into the bottom half of the pie crust; cover with top crust, crimp the edges to seal, and dot with butter. Cut vents into the top with a sharp knife.

  • Bake in the preheated oven for 30 minutes; rotate the pie 1/4 of a turn. Continue baking until the crust is golden brown, about 20 minutes.

Cook's Notes:

If you like a juicy pie, reduce tapioca to 2 tablespoons.

For a beautifully brown crust, brush the top crust and edge with a whipped egg.

Nutrition Facts

424 calories; protein 3.9g; carbohydrates 63.1g; fat 18.3g; cholesterol 3.8mg; sodium 253.5mg. Full Nutrition
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