Have you heard Warrants song “Cherry Pie”? “Tastes so good, make a grown cry,
Sweet cherry pie, Oh yeah.” Not that it is referencing cherry pie, but baking cherry pie made me think of this song.
Sweet and tangy seasonal taste is what’s in store for you with this cherry pie.
2 Refrigerated or homemade pie crust, 9 inches
1/8 tsp. salt
1 c. white sugar
4 c. pitted cherries
1/4 tsp. almond extract
1/2 tsp. vanilla extract
1 1/2 Tbsp. butter
- 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.
- Cool the finished pie until ready to eat.
Recipe from Allrecipes.com
To make the top of the crust shine, brush with milk or egg white and then sprinkle with sugar.
I neglected to copy down the recipe my mom and I used to make this pie, so that’s why I don’t exactly have hers. We most likely used more almond and vanilla extract that the recipe calls for
we always do. And we used frozen sweet cherries that had been thawed and drained.
And we also snacked on a bowl of frozen cherries. So good! My moms buys them in big tins once a year and puts them in smaller tupperwares in her freezer. And I am lucky because she gives me some to bring home and eat too! Gotta love all the food mom sends you home with when you go visit!
Have you ever had frozen cherries like this?