From Taste of Home
Cherry Pie
From Taste of Home
Ingredients
Pastry
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup shortening
- ¼ cup ice water
Filling
- 2 cans (16 ounces each) tart cherries*
- 1 cup sugar
- 3 Tablespoons quick-cooking tapioca
- ¼ teaspoon almond extract
- ¼ teaspoon salt
- Red food coloring optional
- 1 Tablespoon butter
Instructions
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
- Drain cherries, reserving ¼ cup juice. In a large bowl, combine the sugar, tapioca, extract, salt, food coloring, if desired, and reserved juice. Gently stir in the cherries; let stand for 15 minutes.
- Pour into the crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375°F for 55-60 minutes. Cool on a wire rack.
Notes
*May substitute 32 ounces frozen cherries. Thaw prior to use and drain according to step 2.