Another try at Cherry Pie

 I asked my husband what type of pie he wanted this week and, without any hesitation, he answered CHERRY PIE!!  Of course, I didn't have any cherries and the recipe I was looking at called for quick-cooking tapioca, so a run to the local grocery store had to be made. 


I found this recipe in the cookbook, As Easy As Pie by Susan G. Purdy.  It is a very easy and simple recipe to make - probably the hardest part is making the crust and that isn't that hard!!  And her recipe allows you to used canned cherries if you don't have access to fresh sour cherries (which I don't).

Cherry Pie by Susan Purdy

Ingredients

Your favorite pie crust recipe for a double crust

4 cups fresh pitted sour cherries OR 4 cups canned tart cherries(drained, reserving 1/3 cup juice)
2 3/4 T quick cooking tapioca
a pinch of salt
3/4 cup sugar
2 tsp lemon juice
1/4 tsp almond extract
2 T butter

Directions:

Preheat your oven to 425.

Prepare and line your pie plate with pie dough.

In a large bowl, combine the cherries, tapioca, salt, sugar, lemon and almond extract.  If you are using the canned cherries, add the 1/3 cup of cherry juice.

Stir to mix completely and set aside for about 5 to 10 minutes.

Spoon the fruit mixture into your pie crust and dot with the butter.

Roll out the second pie crust and arrange over the pie.  Seal the edges.

Bake for 40 minutes.

Cool on a rack (if you can!!).

Entire Recipe:

Cherry Pie by Susan Purdy

Ingredients

Your favorite pie crust recipe for a double crust

4 cups fresh pitted sour cherries OR 4 cups canned tart cherries(drained, reserving 1/3 cup juice)
2 3/4 T quick cooking tapioca
a pinch of salt
3/4 cup sugar
2 tsp lemon juice
1/4 tsp almond extract
2 T butter

Directions:

Preheat your oven to 425.

Prepare and line your pie plate with pie dough.

In a large bowl, combine the cherries, tapioca, salt, sugar, lemon and almond extract.  If you are using the canned cherries, add the 1/3 cup of cherry juice.

Stir to mix completely and set aside for about 5 to 10 minutes.

Spoon the fruit mixture into your pie crust and dot with the butter.

Roll out the second pie crust and arrange over the pie.  Seal the edges.

Bake for 40 minutes.

Cool on a rack (if you can!!).

ENJOY!!!

Comments:

I should have put foil on the edges as the edges got a little too brown.  Otherwise, this was a really good pie!  And what did my resident expert think?  Oh, he loved it!!  This is definitely going to be my "go to" pie recipe whenever I want to make Cherry Pie - it is that good!!