Cherry Pie
By MINUTE Kitchen
Prep
15-30 mins
Total
1 HR 20 MIN
Servings
12 Servings
It's a well-known fact that a baker in possession of fresh sour cherries will want to make this easy-to-make Cherry Pie!
Ingredients
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
Instructions
Step 1
Preheat oven to 400°F. Toss cherries with sugar, tapioca and extract. Let stand 15 min.
Step 2
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.
Step 3
Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Substitute frozen sour cherries, thawed and drained, for the fresh sour cherries.
Serve topped with 1-1/2 cups thawed COOL WHIP Whipped Topping.
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.
