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Perfect Cherry Pie

Recipe #247792 | 35 min | SERVES 8 (Change Servings)
(0) RATE IT NOW READ REVIEWS

Nikki Kate

RECIPE BY: Nikki Kate

It deserves its name-try it and see! I just started making pies for my poor DH who has lived without them the last 10 years! I just couldn't make a pie crust, but found No-Fail Pie Crust to be a lifesaver!!

Posted on: Aug 21, 2007

Print Recipe

Ingredients

  • 1 pastry for double-crust pie
  • 3 cups frozen pitted tart cherries
  • 1 cup tart cherry juice
  • 3 tablespoons sugar
  • 2 tablespoons quick-cooking tapioca
  • 1 2/3 tablespoons cornstarch (5 tsp)
  • 1/8 teaspoon almond extract

    • Directions

    1. 1
      Thaw cherries until most of the free ice has disappeared. Drain off the juice; measure and stir it into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.
    2. 2
      Add cherries and extract to cooled, thickened juice. Pour filling into pastry-lined 9” pie pan. Cut vents and adjust top crust; flute edges.
    3. 3
      Bake in hot oven 425ºF for 30 to 35 minutes, or until nicely browned. For a brown undercrust, bake on lowest oven shelf.

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    Nutrition Facts

    Serving Size 1 (211g)

    Recipe makes 8 servings

    Calories 0
    Calories from Fat 0 (0%)
    Amount Per Serving %DV
    Total Fat 0.0g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 0mg 0%
    Potassium 0mg 0%
    Total Carbohydrate 0.0g 0%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 0.0g 0%
    Vitamin A 0mcg 0%
    Vitamin B6 0.0mg 0%
    Vitamin B12 0.0mcg 0%
    Vitamin C 0mg 0%
    Vitamin E 0mcg 0%
    Calcium 0mg 0%
    Iron 0mg 0%

    detailed view...

    how is this calculated?

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