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Pies: Cherry Pie Recipe

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This recipe for Pies: Cherry Pie, by , is from The Trinity Family & Friends Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Penny Holzer
Added: Friday, October 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Pastry for Double-Crust Pie
4 c. fresh or frozen pitted tart red cherries (20 oz.)
1 c. sugar or Splenda
3 T. quick-cooking tapioca
1 t. finely shredded lemon peel or 1/3 t. dried lemon peel
Butter or margarine
Milk

Directions:
Directions:
Prepare and roll our pastry. Line a 9-inch pie plate with half of the pastry. Trim pastry to the edge of pie plate.

If using frozen cherries, let thaw for 30 minutes at room temperature and drain any juice before continuing to the next step. You will also want to discard any ice pieces that remain.

In a large bowl combine cherries, sugar, tapioca, lemon peel, and 1/8 t. salt. Let stand 20 minutes, stirring occasionally. If there is quite a bit of juice in the bowl after the 20 minutes of standing, you may want to discard some of it. Turn mixture into pastry-lined pie plate. Dot with butter or margarine. Place pastry on top of filling. Seal and flute edge high. Cut slits in top pastry. With a pastry brush, lightly brush a small amount of milk on the top crust; then, sprinkle with sugar or Splenda. To prevent over browning, cover edge of pie with foil. Bake in 375 degree oven for 30 minutes. Remove foil; bake for 25-30 minutes more or till golden. Cool pie on rack before serving.

 

 

 

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