Cherry Pie Recipe

Although fruity pies are a huge hit in the summer time, you can still make a mean pie this holiday season with cherries and blueberries out of the frozen fruits section. It's sure to be a welcome bite for those holiday guests who aren't as big fans of the more seasonal pumpkin recipe.


While we used sweet berries, this pie recipe below is even delicious with sour cherries, so feel free to get creative with your filling mix.

We whipped up this pie, along with a few others, to give to the guests at our pie exchange party this year and everyone agreed this cherry one was a real treat. So we can only imagine it's one that's sure to be a family hit on anyone's Thanksgiving table!

Ingredients
  • 2 prepared pie shells, refrigerated
  • 6 cups halved, pitted cherries (can use frozen or sour if desired)
  • 2 tablespoons quick-cooking tapioca
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons water
  • 4 tablespoons butter, chopped into small squares
Directions

Preheat your oven to 400 degrees. Spread one of the crusts into your pie pan and cinch the edges to desired shape.

Mix the cherries, quick-cooking tapioca, granulated sugar, salt, almond extract, vanilla extract and water together gently until it's even. Pour the mix into the pie pan over the crust. Place dots of butter over the filling.

Place the second crust over the filling and cinch, once again, to desired shape. Make slashes in the top of the crust to allow steam to escape and refrigerate for about 30 minutes to set.

Bake the pie for 30 minutes. Remove and brush the crust with butter and sugar if desired and return to oven for an additional 30 minutes.

Makes

1 9-inch round pie

Prep Time

40 minutes (30 minutes inactive)

Cook Time

60 minutes

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