Name: Cherry Pie
Yield: 4 servings
Ingredients: 1-1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup shortening; 1/4 cup ice water; 2 cans (16 ounces each) tart cherries; 1 cup sugar; 3 tablespoons quick-cooking tapioca; 1/4 teaspoon almond extract; 1/4 teaspoon salt; Red food coloring, optional; 1 tablespoon butter

Servings: 4 persons

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup ice water
2 cans (16 ounces each) tart cherries
1 cup sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon almond extract
1/4 teaspoon salt
Red food coloring, optional
1 tablespoon butter

1
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.
2
Drain cherries, reserving 1/4 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.
3
Pour into the crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375u00b0 for 55-60 minutes. Cool on a wire rack.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cherry Pie

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