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Cherry Pie Recipe

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This recipe for Cherry Pie, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Friday, July 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Your favorite double pie crust recipe.

5 to 6 cups (three 15-ounce cans or jars) sour cherries, packed in water
3/4 cup (5 1/4 ounces) sugar
3/4 teaspoon cinnamon
1/4 cup (1 1/2 ounces) quick-cooking tapioca or 1/2 cup (3 1/2 ounces) Pie Filling Enhancer
1 teaspoon almond extract
1/2 teaspoon salt
2 tablespoons (1 ounce) butter, optional

Directions:
Directions:
Divide the dough in half, and roll one half into a 13" circle. Place the dough in a 9" pie pan. Drain the cans of cherries, reserving 2/3 cup of juice. Place the cherries and reserved liquid in a large mixing bowl. Combine the sugar, cinnamon, and tapioca or Pie Filling Enhancer. Stir this into the cherries along with the almond extract and salt. Let the filling sit for 20 minutes.

Spoon the filling into the pie shell, and dot with butter, if desired. Roll out the second crust (a lattice top is pretty) and place atop the filling. Seal the top and bottom crusts together, fluting with your finger or a fork and cutting a vent in top (if you've used a sold crust.)

Place the pie on a parchment-lined baking sheet, and bake in a preheated 425 degrees oven for 40 to 45 minutes, until the crust is golden brown and the fruit is bubbling. Remove the pie from the oven, and cool it completely before slicing.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I got this recipe from Kingarthurflour.com

 

 

 

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