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Substitute frozen sour cherries, thawed and drained, for the fresh sour cherries.
Prepare bottom crust and fill with cherry filling as directed. Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp knife. Place five of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge. Bake as directed.
Serve topped with 1-1/2 cups thawed COOL WHIP Whipped Topping.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this twice now. My thinks this is the best pie he has ever had.
Your suggestion to add tapioca to cherries in sour cherry pie makes an excellent recipe much better. This tip is an answer to other thickeners such as breadcrumbs or semolina.