Baked Fresh Cherry Pie

SUBMITTED BY: Cali PHOTO BY: TWOCATS1

"YUMMY-- uses fresh cherries!"

PREP TIME	25 Min
COOK TIME	50 Min
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9 inch pie

USMETRIC

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INGREDIENTS

1 recipe pastry for a 9 inch 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

READ REVIEWS (88)

DIRECTIONS

Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.
In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!
Bake for 50 minutes in the preheated oven, until golden brown.

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REVIEWS

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Reviewed on Jun. 19, 2005 by TPADUA4

Just moved to a home with cherry trees in the backyard, so I had buckets of fresh cherries and no idea how to use them. I tried this recipe with and without the tapioca, and got rave reviews with both. Use the tapioca if you like your pie more firm; if not, then it's a little more wet. I didn't have a cherry pitter, so my husband came up with a great, cheap solution after seeing me pitting the cherries with a knife (very tedious, and it halves the cherries which doesn't like as nice as whole cherries in the pie): plastic straws, like the kind you get at any fast food place. Hold the cherry in one hand and gently push the straw throught the top of the cherry until you feel the pit. Gently push the pit through the bottom of the cherry. Do this over a bowl to catch the pits and the juice; put the pitted cherry in another bowl.

14 users found this review helpful

Reviewed on Sep. 2, 2005 by CYNKUEN

Yummy! I've made this twice now. The second time I used 1 1/4 cup of sugar instead of only 1 cup and I think it was better. My secret to a fabulous crust is to use cake flour for 1/2 of the flour required. Cake flour has less Gluten so the crust is very tender. I also use half butter/Half Crisco for the fat measurement. My crusts are always wonderful!

12 users found this review helpful

Reviewed on Aug. 12, 2005 by Fabricgal

The absolutely BEST Cherry Pie I have ever made. We have our own cherry tree. I pit them using an opened paper clip which is very easy using larger end of clip. Seed pulls out easily. Do not lose as much juice. Then I freeze a quart (4 cups) to a bag with 1/2 cup sugar and a sprinkle of fruit fresh. Then thaw and use as wanted. I used the 1 cup sugar in the recipe, so made it sweeter and used only 1/8 tsp each almond and vanilla flavorings. I made this pie using the Best Ever Pie Crust on this site using only 6 Tbs of ice water. I always brush the bottom crust with slightly beaten egg white before adding filling and start out baking a two crust pie at 450 degrees for 10 minutes then turn down to 350 to 375 for another 30 minutes or until the juices bubble up through the vents. Just superb! Sets up perfectly. Never have to look for any different recipe for cherry pie again. Rave reviews from family.

9 users found this review helpful

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