Cherry pie is probably my favorite of the pies. A blackberry pie would be a close second but I love cherry pie...cherry anything. So this pie rings all my bells. It’s perfection. The right amount of sugar to tart...it’s not all runny and is great with ice cream. But that part’s a no-brainer, right? Try this pie....it’s really super-duper!
Classic Cherry Pie
2 pie crusts for a 9” inch pie
3 14-ounce cans red tart cherries ~ drained
5 tablespoons quick cooking tapioca
1/8 teaspoon salt
1 1/2 cups sugar
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
3 tablespoons heavy cream
2 tablespoons sugar
Preheat oven to 400 degrees.
Place one of the pie crust in the bottom of a 9” pie pan.
In a large bowl, combine the drained cherries, sugar, extracts, salt and tapioca.
Stir to combine.
Pour into prepared pie crust. Dot cherries with butter.
Place the second pie shell over the top and crimp edges to seal.
Slice vents in the top of the pie.
Brush top of pie with heavy cream then sprinkle with 2 tablespoons sugar.
Place pie of a rimmed cookie sheet and bake for 45 - 50 minutes until crust is golden brown.
Let's make a pie!
Place one pie shell in your pie pan. I roll my pie dough between layers of plastic wrap then I remove one layer and use the other layer to help me get the crust in the pan.
Combine drained cherries, salt, tapioca, sugar and extracts in a bowl.
Dot with butter.
Place the other pie shell on top.
Cut some vents in the top of the pie then brush with heavy cream and sprinkle with sugar.
Bake until golden brown.
So yeah.....yum.
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