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Cherry Pie

From Taste of Home
Print Recipe

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.