Cook Time: 60 minutes
Ingredients:
- 2 1/2 tablespoons quick-cooking tapioca
- 1 cup sugar
- 1/4 teaspoon salt
- 2 cans (16 ounces each) red, sour, pitted cherries in water, drained and liquid reserved
- 1/4 teaspoon red food coloring
- 1/4 teaspoon almond extract
- pastry for 2-crust 9-inch pie
- 1 tablespoon butter
Preparation:
Combine tapioca, sugar, and salt. Drain cherries. Reserve 1/2 cup of the liquid. Add the drained cherries and 1/2 cup liquid to the tapioca mixture. Add food coloring and almond extract. Stir and let stand.Line pie plate with pastry. Turn cherry filling into prepared pie shell. Dot with butter. Place upper pie crust over filling. Seal and flute edges. If desired, cut leftover strips of pastry to make stems and leaves and arrange on top crust. Cut small vents in the crust to let steam escape. Bake at 400° for 50 to 60 minutes, or until syrup boils with heavy bubbles.
More Cherry Desserts
Cherry Pie Filling
Fresh Cherry Dessert
Cherry Cheesecake Pie
Cheese Cherry Pie
Cherry Cheese Pie
Pudding with Cherry Pie Filling
Cobbler with Cherry Pie Filling
Dump Cake with Cherry Pie Filling
Cherry Pie with Cream Cheese
Cherry Rhubarb Pie
Cherry Upside-Down Cake
Easy Cherry Cake
Cherry Crumb Bars
Fudge Cherry Bars
Tropical Dump Cake
Layered Pudding Delight
No - Bake Cherry Cheese Squares
Banana Split Trifle
Cherry Recipes
Brownies and Bars
Cobblers
Cheesecakes
Cake Recipes
Pie Recipe Index
Fruit Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
