Recipe Details
Ingredients
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1(15 ounce) packagedouble crust ready-to-use pie crust
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4cupsBing cherries, pitted and sliced
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1cupwhite sugar
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¼cupinstant tapioca
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2tablespoonslemon juice
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¼teaspoonalmond extract
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1tablespoonunsalted butter
Cooking Directions
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Preheat oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a pie pan.
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Combine cherries, sugar, tapioca, lemon juice, and almond extract together in bowl. Refrigerate until cherry filling begins to set, about 10 minutes. Stir filling again; chill until flavors combine, about 10 minutes.
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Pour the filling into the bottom half of the pie crust; cover with top crust, crimp the edges to seal, and dot with butter. Cut vents into the top with a sharp knife.
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Bake in the preheated oven for 30 minutes; rotate the pie 1/4 of a turn. Continue baking until the crust is golden brown, about 20 minutes.
Cook’s Notes:
If you like a juicy pie, reduce tapioca to 2 tablespoons.
For a beautifully brown crust, brush the top crust and edge with a whipped egg.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories424 | |
| % Daily Value * | |
| Total Fat 18g |
23% |
| Saturated Fat 5g |
26% |
| Cholesterol 4mg |
1% |
| Sodium 254mg |
11% |
| Total Carbohydrate 63g |
23% |
| Dietary Fiber 4g |
13% |
| Total Sugars 36g |
|
| Protein 4g |
8% |
| Vitamin C 7mg |
8% |
| Calcium 17mg |
1% |
| Iron 2mg |
9% |
| Potassium 200mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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