Are you looking for a new dessert for your holiday table? I have mentioned in the past baking is not really my thing. Well, it’s not our daughter Amanda’s either, but she was looking for a cherry pie recipe that was delicious and easy. Needless to say, I turned to the tried and true recipes from Taste of Home magazine. You can find them online through Facebook and Pinterest as well. I am a volunteer Field Editor for them. I sent Amanda this recipe knowing that it would be easy for her to make and still have great flavor. Amanda, her husband Steve, the twins and extended family enjoyed the pie after their Thanksgiving dinner. I heard not a crumb could be found!
INGREDIENTS
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup ice water
2 cans (16 ounces each) tart cherries
1 cup of sugar
3 Tablespoons quick cooking tapioca
1/4 teaspoon almond extract
1/4 teaspoon salt
Red food coloring-optional
1 Tablespoon butter
DIRECTIONS
In a large bowl combine flour and salt. Cut in the shortening until crumbly. Gradually add water tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-inch pie plate with bottom crust and trim pastry even with the top edge of pie plate.
Drain cherries, reserving 1/4 cup of the juice. In a large bowl combine the sugar, tapioca, extract, salt, food coloring if desired and reserved juice. Gently stir in the cherries. Let stand for 15 minutes.
Pour into crust. Dot with butter. Roll out the remaining pastry. Make a lattice crust, seal and flute edges. Bake at 375 degrees for 55-60 minutes. Cool on a wire rack.
Enjoy!
