Fresh Baked Cherry Pie

Filling is prepared from quick-cooking tapioca, salt, white sugar, pitted cherries, almond extract and vanilla extract. Spooned into bottom crust, topped with top crust, sealed and baked until edges of crust are golden brown and filling is bubbling.

Ingredients -

1 (9-inch) Ready-made Double Crust Pie
4 tablespoons Quick-Cooking Tapioca
1/8 teaspoon Salt
1 cup White Sugar
4 cups pitted Cherries
1/4 teaspoon Almond Extract
1/2 teaspoon Vanilla Extract
1-1/2 tablespoons Butter

Preparation:

1. Preheat the oven to 400 degrees F.

2. Place bottom pie crust in glass pie pan.

3. Add quick-cooking tapioca, salt, white sugar, pitted cherries, almond extract and vanilla extract to large bowl.

4. Stir to combine. Let stand 15 minutes.

5. Spoon the cherry pie filling into bottom crust.

6. Dot the pie filling with butter.

7. Place top crust over pie filling. Join top and bottom crusts by fluting edges. Cut vents in top.

8. Line a baking sheet with foil. Place baking sheet on lower oven rack.

9. Place pie on middle oven rack.

10. Bake for 50 minutes in preheated oven, or until top crust is golden brown.

Cherry Pie Making Tip -

Weeping Meringue

A meringue can weep if the pie filling is cold and the underside of the meringue does not have the heat necessary to set.

Cherry Pie Making Tip -

Berries

Berries can become bitter when cooked, so they are often bound with a glaze or only some of the berries cooked and returned to the uncooked berries.

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