Homemade Cherry Pie ( Filling)
By babeboomer
If you're tired of those store-bought cans of pie filling with maybe 10 cherries in them, you just have to make your own. And, boy, what a difference! Your "thickener" is Minute Tapioca.
Prepare the "No-Fail" crust for a fool-proof pie!
0 Picture
Ingredients
- 2 lbs.(6 cups) pitted fresh (or frozen and thawed) sour cherries
- 2 1/2 T. Minute Tapioca
- 1 1/2 c.sugar
- 1 T. almond extract
- 1 T. butter
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Mix the cherries (if previously frozen, drained of any juice), tapioca, sugar and extract in a bowl. Let set 15 minutes. Fill 10-inch pie crust, dot with 1 T. butter, cover with 2nd crust, seal by fluting edge with thumbs and first finger, then cutting slits in the top shaped like a cherry and leaf.
Step 2
Bake in preheated 375 degree oven for 45 minutes or until golden brown. Let set and completely cool before cutting so juices don't run.
Cover the outside edges of your crust with aluminum foil to prevent over-browning of edges.
Bake on a cookie sheet in case of over-spills in the oven.
Review this recipe