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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cherry Pie Recipe

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This recipe for Cherry Pie is from LANSING FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ c. juice from cherries
¾ c. sugar
1 ½ tbsp. quick-cooking tapioca
dash salt
2 ½ c. drained, canned, pitted, tart red cherries OR 2 ½ c. thawed, drained, frozen pitted, tart red cherries-decreasing to ¼ c. sugar & omit food coloring.
few drops red food coloring
1 tbsp. butter or margarine
1 never fail pie crust
Directions:
Directions:
Combine juice, sugar, tapioca, salt, cherries, and food coloring; let stand 20 minutes Line 9 inch pie plate with pastry shell. Fill with cherry mixture. Dot with butter. Adjust lattice top. Bake in very hot oven-450º and continue baking about 30 minutes.

Lattice Top: Trim lower crust ½ inch beyond-edge of pie plate. Cut strips of pastry dough ½ to ¾ inch wide with pastry wheel or knife. Lay lengthwise strips on top of filled pie at 1 inch intervals. Fold back alternate strips to help you weave crosswise strips over and under, placing them on the diagonal. Trim lattice even with outer rim of pied plate; dampen edge of crust lightly with water; fold lower crust over strips. Seal; crimp edge high.

 

 

 

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