Description

This baked fresh cherry pie features a buttery, flaky crust filled with fresh, juicy cherries, almond and vanilla extracts, creating a sweet and aromatic dessert perfect for any occasion.

Ingredients

1 recipe pastry for a 9-inch double crust pie

4 tablespoons quick-cooking tapioca

⅛ teaspoon salt

1 cup white sugar

4 cups pitted cherries

¼ teaspoon almond extract

½ teaspoon vanilla extract

1 ½ tablespoons butter

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Instructions

Preheat the oven to 400°F (205°C). Place the bottom crust into a 9-inch pie pan and set the top crust aside, covered.
In a large mixing bowl, combine the tapioca, salt, sugar, cherries, and both almond and vanilla extracts. Let the mixture stand for 15 minutes to allow the flavors to meld.
After the cherries have marinated, turn the mixture into the prepared bottom crust and dot with butter. Cover with the top crust, crimp the edges to seal, and cut several small vents in the top to allow steam to escape.
Place the pie on a foil-lined cookie sheet to catch any drips during baking.
Bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool for several hours before slicing. This helps the filling set so you get neat slices when serving.

Notes

If you prefer tart cherries, you can substitute them for sweet cherries. Adjust the sugar to balance the acidity.
Adding ½ teaspoon of ground cinnamon to the filling will give it a warm, spicy kick.
A crumb topping or lattice crust can be used for a different twist on the traditional pie.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 36g
Sodium: 150mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg