Nothing says summer like a warm slice of homemade cherry pie. With a buttery, flaky crust and a filling that bursts with sweet-tart cherries and a hint of almond, this classic dessert is a celebration of cherry season. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a timeless treat that never fails to delight.
INGREDIENTS:
1 recipe for a 9-inch double pie crust
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup sugar
4 cups pitted cherries*
1/4 teaspoon almond extract
1/2 teaspoon pure vanilla extract
1 1/2 tablespoons butter
METHOD:
Preheat oven to 400°F. Line a baking sheet with foil to catch any drips and place it on the lower rack.
Roll out and fit the bottom crust into a 9-inch pie pan. Keep the top crust covered and chilled until ready to use.
In a large mixing bowl, combine tapioca, salt, sugar, cherries, almond extract, and vanilla extract. Toss gently to coat, then let the mixture stand for 15 minutes to allow the tapioca to soften.
Spoon the cherry mixture evenly into the prepared bottom crust and dot with butter. Place the top crust over the filling, trim excess dough, and flute or crimp the edges to seal. Cut several small slits or decorative vents in the top to allow steam to escape.
Place the pie on the prepared baking sheet. Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil during baking.
Remove the pie from the oven and cool on a rack for at least 2 hours before serving to allow the filling to set.
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!
