Fresh Cherry Pie Recipe
Ingredients
| Cherries | 4 Cup (16 tbs), frozen | |
| Sugar | 1 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Quick-cooking tapioca | 3 Tablespoon | |
| 1 tablespoon cherry brandy or orange juice | ||
| Pastry for Double-Crust Pie | ||
| Butter/Margarine | 1 Tablespoon | |
Directions
In a large mixing bowl combine fresh or frozen cherries, sugar, water, tapioca, and brandy.
Let stand 30 minutes, stirring occasionally.
Meanwhile, prepare pastry.
Spoon cherry mixture into pastry-lined pie plate; dot with butter.
Adjust top crust; trim to 1/2 inch beyond edge.
Seal and flute edge high.
Cover pie with an inverted 10-inch paper plate.
Seal, label, and freeze.
To serve, unwrap frozen pie.
Cut slits in top crust.
Bake in a 400° oven about 65 minutes or till crust is golden brown.
Let stand 30 minutes, stirring occasionally.
Meanwhile, prepare pastry.
Spoon cherry mixture into pastry-lined pie plate; dot with butter.
Adjust top crust; trim to 1/2 inch beyond edge.
Seal and flute edge high.
Cover pie with an inverted 10-inch paper plate.
Seal, label, and freeze.
To serve, unwrap frozen pie.
Cut slits in top crust.
Bake in a 400° oven about 65 minutes or till crust is golden brown.
Chef
