Tart Cherry Pie
An old-fashioned Tart Cherry Pie made easy by using tapioca! Topped with a gorgeous lattice this homemade pie is perfect for summer!
Servings 8 pieces
- 2 pie crusts one for the bottom and top
- 29 oz tart cherries drained well (two 14.5 oz cans)
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1/4 cup minute tapioca I used Kraft brand
- 2 drops liquid red food coloring
Preheat the oven to 425 degrees F. Line the bottom of a 9-inch pie dish with pie crust. Refrigerate.
In a large bowl, stir together drained tart cherries, sugar, almond and vanilla extracts, tapioca, and food coloring. Let stand for 15 minutes then stir again.
Pour into the prepared pie crust.
With the other pie crust, cut into 1 1/2 inch strips. Create a lattice on top of pie filling then crimp the edges with a fork.
Bake for 20 minutes then reduce the oven temperature to 350 degrees F. Bake for another 35-40 minutes.
Cool completely before cutting and serving.
Calories: 341kcal | Carbohydrates: 58g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 174mg | Potassium: 270mg | Fiber: 3g | Sugar: 30g | Vitamin A: 66IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg