"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Fresh Cherry Pie Recipe

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This recipe for Fresh Cherry Pie, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebeca Ortiz
Added: Monday, July 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons uncooked quick-cooking tapioca
6 cups pitted sweet cherries
3/4 granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/8 teaspoon salt
1 (15-ounce) package refrigerated pie dough (such as
pillsbury)
cooking spray
2 tablespoons water
1 large egg white
2 tablespoons turbinado sugar

Directions:
Directions:
1. Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, cherries, and next 5 ingredients (throught salt) in a large bowl; toss well. Let cherry mixture stand 30 minutes; stir to combine.

2. Preheat oven to 400

3. Roll 1 (9-in) dough portion into an 11 inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Spoon cherry mixture and any remaining liquid into dough. Roll remaining (9-inch) dough portion into a 12 inch circle. Cut dough into 12 (I inch wide) strips arrange in a lattice pattern over cherry mixture. Fold edges under: crimp.

4. Combine a 2 tablespoons water and egg white in a small bowl. Brush the egg white mixture over dough on top of pie, and sprinkle dough evenly with 2 tablespoons turbinado sugar. Bake at 400 for 20 minutes. Shield edges of pie crust with foil and bake an additional 40 minutes or until crust is golden brown and filling is think and bubbly. Cool pie in pan for 45 minutes on a wire rack

 

 

 

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