Fresh Cherry Pie


1 recipe for a 9 inch double crust pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup sugar
4 cups pitted cherries*
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter


Preheat oven to 400°F. 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.

Bake for 50 minutes in the preheated oven, until golden brown.

YIELD: Makes 1 – 9 inch pie

* Pitting cherries is an art. You can cut cherries in half and remove pits with your fingers. But a cherry pitter makes short work of the tedious chore and is well worth it for the short cherry season!

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