9 Inch Sweet Cherry Pie Recipe
Ingredients
| Standard Pastry for 2-crust 9-inch pie, unbaked | ||
| Sweet cherries | 5 Cup (16 tbs), pitted | |
| Sugar | ||
| Quick-cooking tapioca | 1 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
Directions
Roll slightly more than half of pastry 1/8 inch thick.
Line pie pan.
Arrange cherries in pastry, heaping somewhat in center of pie.
Sprinkle with mixture of 3/4 cup sugar and tapioca, then with lemon juice.
Dot with butter.
Roll out remaining pastry and fit over top of pie.
Cut slits to let steam escape; flute rim.
Bake in preheated hot oven (425°F.) for 15 minutes, then reduce heat to moderate (375°F.) and bake for 25 to 30 minutes longer.
Remove from oven; sprinkle 2 to 3 tablespoons sugar over top crust.
Place under broiler for 2 minutes, or until a delicate brown.
Line pie pan.
Arrange cherries in pastry, heaping somewhat in center of pie.
Sprinkle with mixture of 3/4 cup sugar and tapioca, then with lemon juice.
Dot with butter.
Roll out remaining pastry and fit over top of pie.
Cut slits to let steam escape; flute rim.
Bake in preheated hot oven (425°F.) for 15 minutes, then reduce heat to moderate (375°F.) and bake for 25 to 30 minutes longer.
Remove from oven; sprinkle 2 to 3 tablespoons sugar over top crust.
Place under broiler for 2 minutes, or until a delicate brown.
Chef
