In honor of today being National Cherry Pie day, I offer you this recipe from Taste of Home. I’m not a big cherry pie lover myself but boy is my husband 🙂 Enjoy!
A traditionally delicious treat is a slice of this pretty cherry pie.—Frances Poste, Wall, South Dakota
TOTAL TIME: Prep: 20 min. + standing Bake: 55 min. + cooling
Makes 6-8 servings
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup ice water
2 cans (16 ounces each) tart cherries
1 cup sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon almond extract
1/4 teaspoon salt
Red food coloring, optional
1 tablespoon butter
- In a large bowl, combine flour and salt; cut in 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-in. pie plate with bottom crust; trim pastry even with edge.
- Drain cherries, reserving 1/4 cup 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 the crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375° for 55-60 minutes. Cool on a wire rack.Yield: 6-8 servings.
1 serving (1 piece) equals 363 calories, 14 g fat (4 g saturated fat), 4 mg cholesterol, 240 mg sodium, 58 g carbohydrate, 1 g fiber, 3 g protein.