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Cherry Pie


2 (1 lb.) cans pitted tart cherries (water pack) (3 cups)
2 1/2 tablespoon quick-cooking tapioca
1/4 teaspoon salt
1/4 teaspoon almond extract
1 teaspoon lemon juice
4 drops red food color
1 1/4 cup sugar
1 tablespoon butter

Pan: 9" pie plate
Oven: 425
Time: 35 Minutes

1. Drain cherries.
2. Measure 1/3 cup liquid into mixing bowl.
3. Add tapioca, salt, almond extract, lemon juice and food color.
4. Add cherries and 1 cup sugar.
5. Mix and let stand while making pastry.
6. Fit pastry into bottom of 9" pie pan.
7. Trim 1/2" beyond outer rim of pan.
8. Fill with cherry mixture.
9. Dot with butter.
10. Sprinkle with remaining sugar.
11. Moisten rim with water.
12. Adjust latticed top.
13. Flute edges.
14. To keep high rim from browning faster than crisscross strips, circle
pie with a stand-up foil collar.
15. Fold foil over trim and leave on during entire baking.

 

Copyright 1996 - 2017 Shirl R Weight Saturday, 29 April 2017 08:33:05 AM