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Desserts

Cherry Pie

Cherry Pie recipe
photo by:kraft
time
prep:
30 min
total:
1 hr 20 min
servings
total:
12 servings
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what you need

4
cups  pitted fresh sour cherries
1-1/2
cups  sugar
3
Tbsp.  MINUTE Tapioca
1/4
tsp.  almond extract
1
pkg.  (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1
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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