Red Cherry Pie Recipe
Ingredients
| Cherries | 3 Cup (16 tbs), pitted | |
| 3/4 cup juice from cherries | ||
| Sugar | 1 Cup (16 tbs) | |
| Quick-cooking tapioca | 2 Tablespoon | |
| 3 or 4 drops almond extract | ||
| Red food coloring | 10 Drop | |
| Pastry for 9-inch lattice-top pie | ||
| Butter | 1 Tablespoon | |
Directions
Combine cherries and juice; stir in sugar, tapioca, almond extract, and dash salt.
Add food coloring, if desired.
Let stand 20 minutes.
Line 9-inch pie plate with pastry.
Fill with cherry mixture.
Dot with butter.
Trim crust 1/2 inch beyond edge of pie plate.
Roll remaining dough 1/8 inch thick; cut strips of dough 1/2 to 3/4 inch wide.
Lay strips on pie at 1-inch intervals.
Fold back alternate strips to center.
Lay one strip crosswise 1-inch from edge.
Return folded strips to original position.
Repeat with alternate strips to form lattice.
Trim lattice below outer rim of pie plate; fold lower crust over strips.
Seal; crimp edges high.
Bake at 400° till browned, 50 to 55 minutes. (Cover edges with foil to prevent overbrowning.)
Add food coloring, if desired.
Let stand 20 minutes.
Line 9-inch pie plate with pastry.
Fill with cherry mixture.
Dot with butter.
Trim crust 1/2 inch beyond edge of pie plate.
Roll remaining dough 1/8 inch thick; cut strips of dough 1/2 to 3/4 inch wide.
Lay strips on pie at 1-inch intervals.
Fold back alternate strips to center.
Lay one strip crosswise 1-inch from edge.
Return folded strips to original position.
Repeat with alternate strips to form lattice.
Trim lattice below outer rim of pie plate; fold lower crust over strips.
Seal; crimp edges high.
Bake at 400° till browned, 50 to 55 minutes. (Cover edges with foil to prevent overbrowning.)
Chef
