Goes great with ice cream, and a cup of coffee black as midnight on a moonless night
Servings: 1 pie
Equipment
- a large mixing bowl
- a 9" pie dish
- a rubber spatula
Ingredients
- 2 pie crusts (see ingredients in recipe linked below, in the Notes section)
- 2 lbs pitted cherries (frozen ones should be already pitted; if using canned, about 3 cans, or 4 cups; avoid the "pie cherries")
- 8 oz white sugar (about 1 cup)
- 1.5 oz quick mixing tapioca (about 4 tbsp)
- 1.5 tbsp butter
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/8 tsp salt
Instructions
- Make 2 pie crusts See recipe below, in Notes (1 hour and 15 minutes)
- Preheat oven to 400°F
- In the large mixing bowl, mix all of the ingredients together with the spatula, except for the butter2 lbs pitted cherries, 8 oz white sugar, 1.5 oz quick mixing tapioca, 1/2 tsp vanilla extract, 1/4 tsp almond extract, 1/8 tsp salt
- Line the pie dish with one of the pie crusts2 pie crusts
- Pour the mixture into that bottom pie crust
- Flake the butter on top of the filling1.5 tbsp butter
- Either cut the second pie crust into strips and place the strips on top, making a lattice, or place the whole crust on top and cut vents into it2 pie crusts
- Crinkle the edges so the top crust sticks to the bottom on
- Put the pie in the oven, and place a cookie sheet or something underneath it, since liquid from the pie is likely to bubble over.(If baking in a toaster oven, cover with aluminum to avoid burning)
- Bake at 400°F for about an hour until the crust is golden brown
- Take the pie out and let it cool for at least an hour before slicing