Desserts

Cherry Pie

(23)

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photo by:kraft

I made this twice now. My thinks this is the best pie he has ever had.

posted by

nextdy

on 5/6/2010

time

prep:

30 min

total:

1 hr 20 min

servings

total:

12 servings

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what you need

cups pitted fresh sour cherries

1-1/2

cups sugar

Tbsp. MINUTE Tapioca

1/4

tsp. almond extract

pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)

Tbsp. butter or margarine, cut up

Make It

PREHEAT oven to 400°F. Toss cherries with sugar, tapioca and extract. Let stand 15 min.

PREPARE pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with cherry mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape.

BAKE 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Kraft Kitchens Tips

Substitute

Substitute frozen sour cherries, thawed and drained, for the fresh sour cherries.

How to Make Lattice-Top Pie

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.

Jazz It Up

Serve topped with 1-1/2 cups thawed COOL WHIP Whipped Topping.

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nextdy

posted:5/6/2010

I made this twice now. My thinks this is the best pie he has ever had.

MilenaPetrovic

posted:8/18/2009

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.

lusherm

posted:8/11/2009

Maybe I made it with the WRONG tapioca, but I had little white balls and very runny. Didn't thicken at all. I couldn't find "Minute" tapioca, so I used the stuff in the bag. WHERE would I find "MINUTE"...???

vdwhite

posted:7/15/2009

Thanks to the nice lady at the supermarket for sending me to the tapioca to make my cherry pie! This recipe is awesome, easy and delicious. I didn't have almond extract so subbed the same amount of amaretto - nice subtle addition to the flavor. My advice? Make this pie and ENJOY!

whiteysmom

posted:7/1/2009

This used to be on the tapioca box. It was the one my Mom always used and gave to me after I married. It is the best! Gives a nice clear, firm filling. It also freezes well, either as a whole pie, or just the filling.

magiltner

posted:6/21/2009

excellent flavor!

charlene110908

posted:1/1/2009

haven't tried it yet.

gailboyer4721

posted:8/6/2008

Delicious and worth the effort. Try to eat the same day you make it; gets soggy if refrigerated.

lmelton02

posted:7/23/2008

This is a super recipe. I did everything buy the book and it turned out super. Highly recommended.

MIkeD08

posted:7/16/2008

This recipe was terrific. I changed and used 1/3 Splenda and the rest sugar. It came out very delicious. This was my first cherry pie ever and will definitely be the only one I make from now on.