How to Make Cherry Pie with Fresh Cherries
Ingredients
Scale
- Your favorite double pie crust recipe or store bought the crust
- 4 tablespoons quick-cooking tapioca
- 1/8 teaspoon salt
- 1 cup white sugar
- 4 cups pitted cherries (about 21/ 2 pound before pitted)
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons butter
Instructions
- Pre-heat oven to 400F.
- Pit cherries to equal 4-5 cups
- In a large bowl mix together the cherries, tapioca, sugar, almond extract, salt, and vanilla. Let stand for 15 minutes.
- Place the bottom crust into a 9-inch pie plate, lightly sprayed with cooking spray, and pour in the cherry mixture.
- Dot with shaved slices of butter; cover with the top crust fluting the edges to seal the pie. Cut several slits in the top for venting. Bake for 40-50 minutes until pie is golden brown.
- Cool and serve
Notes
I like to cover the outer edges with aluminum foil to keep the edges from browning too quickly if you do this remove the foil just before the pie is done.
